In a medium skillet, melt butter and olive oil over medium heat until it bubbles. Add garlic, shallots and red pepper flakes and sauté for 2 minutes, stirring frequently. Add shrimp, salt and pepper and sauté for about 3 minutes until shrimp is pink on both sides.
Add spiraled zucchini to the pan and cook just until warmed through about 1-2 minutes. Remove from the heat and add lemon zest, juice and parsley. Toss and salt to taste. Sprinkle with parmesan cheese.