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In a large skillet, melt the butter over medium heat. Add the olive oil and garlic; cook until fragrant, 1 minute.
Add the lemon zest, lemon juice and wine; bring to a simmer. Simmer until the liquid is almost completely reduced, about 3 minutes.
Add the shrimp and sauté until just cooked, about 3 minutes. Season with salt and pepper. Transfer to a bowl.
Add the spiralized zucchini to the pan and season with salt and pepper. Cook, tossing occasionally, until tender, about 5 minutes. Return the shrimp to the pan and toss to combine.
Serve immediately, garnished with lemon and parsley.