Start by heating your large skillet over medium-high heat and add 2 tablespoons of olive oil, swirling to coat the surface.
Place the shrimp in a single layer in the hot skillet. Cook for about 2 minutes until they turn pink and opaque, then flip and cook the other side for another 1-2 minutes.
Remove the shrimp from the skillet and set aside. Add a little more oil if needed, then add the sliced zucchini to the same pan.
Sauté the zucchini for 3-4 minutes, stirring occasionally, until they are tender with golden edges but still crisp.
Add the minced garlic to the zucchini and stir quickly for about 30 seconds until fragrant, taking care not to burn it.
Squeeze the juice of half a lemon into the pan and sprinkle the lemon zest over the zucchini, stirring to combine everything.
Return the cooked shrimp to the skillet, tossing gently to coat in the lemony garlic oil, and cook for another minute until everything is heated through.
Season with salt, pepper, and red pepper flakes if using. Taste and adjust the seasoning as needed.
Remove from heat, sprinkle with chopped parsley or basil, and serve immediately on warm plates.
