2 tablespoons unsalted butter
2 tablespoons olive oil
1 pound medium shrimp, peeled and deveined
1 shallot, minced
4 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
Kosher salt and freshly ground black pepper, to taste
1/4 cup vegetable stock
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1 1/2 pounds (4 medium-sized) zucchini, spiralized
2 tablespoons freshly grated Parmesan