Melt 2 tablespoons of unsalted butter in a large skillet over medium heat.

Add 3 minced garlic cloves and ¼ teaspoon crushed red pepper. Sauté for 1-2 minutes until fragrant.

Add 2 pounds of shelled and deveined large shrimp, 1 teaspoon paprika, ¾ teaspoon salt, and ½ teaspoon black pepper. Cook until shrimp are pink, about 3-5 minutes.

Pour in ½ cup low-sodium vegetable broth, 1 lemon juiced, and 2 tablespoons red wine vinegar. Simmer for 2-3 minutes.

Add in 3 spiralized zucchini and toss until heated through, about 2 minutes.

Serve and sprinkle with grated Parmesan cheese.