Yellow squash is transformed into sunny strands of "pasta" for this one-pan weeknight dinner.
Heat oil in a large skillet over medium-high. Season shrimp with salt; add to skillet in a single layer. Cook, flipping once, until opaque, about 3 minutes; transfer to a plate.
Reduce heat to medium; add butter, garlic, and red-pepper flakes to skillet. Cook, stirring, about 2 minutes.
Add squash noodles; cook, stirring, until just tender, about 4 minutes. Remove from heat; add lemon juice, parsley, and shrimp. Season with salt. Toss to combine; serve.