Gather and prep all ingredients. Place the zucchini noodles in a colander over the sink and toss with salt. Let the noodles sit for 15-20 minutes, allowing them to drain excess water.

Add the olive oil to a pan over medium-high heat. Once hot, add in the shrimp and season with salt and pepper. Saute for 2-3 minutes without flipping, then flip and saute for an additional 1-2 minutes on the other side. Remove shrimp, leaving as much remaining oil in the pan as you can, and set aside.

In the same pan, add the olive oil for the sauce, add in the minced garlic, then saute for 1-2 minutes until browned.

Once fragrant, add in the chicken broth and deglaze the pan. Simmer for 2-3 minutes or until the broth has reduced by half. Once reduced, add in the butter and lemon juice for the sauce. Simmer for a few more minutes until the sauce comes together, then taste and season with salt and pepper if required.

Give the zucchini noodles a light squeeze to drain any remaining liquid from them. Add into the pan and cook for 2-3 minutes or until hot.

Lastly, add the shrimp back into the pan to warm up. Add in chopped parsley if desired.

Serve immediately. Drizzle a small amount of olive oil over the dish. Enjoy!