Place the zucchini noodles in a colander over the sink and toss with salt. Let them sit for 20 minutes. The salt will bring out the water.

Heat 2 tablespoons (29 ml) of oil in a large saute pan over medium-high heat.

Add the shrimp. Season with salt and pepper. Arrange in a single layer. Saute for 2-3 minutes without moving, until the edges start to turn opaque and the bottom starts to brown. Flip and saute for 1-3 more minutes, until cooked through. Remove shrimp from the pan, cover to keep warm, and set aside.

Add another tablespoon (14 ml) of oil to the pan. Add the minced garlic and shallots to the pan. Saute for about 2-3 minutes, until browned.

Add broth and scrape the bottom to deglaze. Simmer for 2-3 minutes, until the liquid volume reduces by half.

Stir in butter and lemon juice. After butter melts, bring to a simmer and simmer for 3-4 more minutes, stirring occasionally and scraping the bottom of the pan, until volume is reduced. Season with salt and pepper to taste. Stir in fresh parsley.

Once the zucchini seems watery and softened, squeeze the zoodles gently to release some additional water - don’t try to squeeze hard every last drop, or they can get mushy. Add the zucchini noodles to the pan. Cook for 2-3 minutes, just until hot.

Stir the shrimp back into the pan.