In a skillet over medium heat, add 1 tbsp butter and 1 tbsp oil. Cook shrimp until they are no longer pink, about 3 to 4 minutes. Remove to plate and set aside.
Add 1/4 of the minced garlic and zucchini noodles to the skillet. Cook until the noodles are tender crips, about 3 to 4 minutes. Remove to plate and set aside.
Add the remaining butter and oil to the skillet.
Add the rest of garlic and sautè until fragrant, about 1 to 2 minutes.
Add the heavy cream and stir continuously to prevent burning.
Add the lemon juice , salt, and parmesan cheese, stirring to combine. If needed, use chicken stock (or water) to thin out the sauce.
Toss the noodles in sauce. Top with shrimp.
Garnish with fresh parsley, parmesan cheese, and lemon wedge.