Spiralize the zucchini into noodles using a spiralizer or the large holes of a box grater. Place the noodles in a colander, sprinkle with 1/4 teaspoon of the salt, and toss. Let them sit for 5 minutes while you prep everything else. This draws out some moisture so they do not water down the sauce.

Pat the shrimp completely dry with paper towels on both sides. This is the single most important step. Season them with the remaining 1/2 teaspoon salt and the black pepper and set aside.

Heat 2 tablespoons of the butter and all of the olive oil in a large skillet over medium-high heat. When the butter stops foaming and the pan looks shimmery, add the shrimp in a single layer. Do not crowd them. Cook 2 minutes without moving them so they get a little color on the bottom, then flip and cook another 1 to 2 minutes until they are pink and just curled. Remove the shrimp to a plate and leave the drippings in the pan.

Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same pan. Once melted, add the garlic and red pepper flakes and cook, stirring constantly, for 60 seconds until fragrant but not brown. Pour in the white wine and lemon juice. Let the sauce bubble and reduce for about 2 minutes, scraping up any bits from the bottom of the pan.

Gently squeeze the zucchini noodles with your hands or press them in the colander to remove as much water as possible. Add the noodles to the skillet and toss with tongs for exactly 60 seconds. You want them warmed through and coated in sauce but still with a little bite. Overcooked zucchini noodles turn soft and watery fast.

Return the shrimp to the pan, toss everything together gently, and taste for salt. Divide among four bowls, scatter parsley over the top, and serve right away with lemon wedges on the side.