Prep everything first. Pat the shrimp dry with paper towels (this helps them sear rather than steam), quarter the cherry tomatoes, measure peas, thinly slice garlic, zest the lemon, and finely chop the basil. Spiralize or julienne the zucchinis into zoodles and place them in a colander with a pinch of salt to drain while you cook (the salt draws out excess water so the zoodles stay tender, not soggy).

Make the spring pea & cherry tomato salsa: in a medium bowl, combine the blanched peas and quartered cherry tomatoes, add 2 teaspoons of the lemon zest, half the basil (2 tsp), a pinch of salt and a few grinds of black pepper, and a light drizzle (about 1 tsp) of olive oil. Toss gently to coat and set aside. This raw salsa lets the sweet vegetable flavors shine and provides a cooling contrast to the warm shrimp.

Heat a large stainless-steel or cast-iron skillet (these hold heat for a good sear) over medium-high heat until hot. Add 1 tablespoon olive oil and 1 tablespoon butter—oil raises the butter’s smoke point so the butter can brown without burning. When the butter foams and just begins to color, add the thinly sliced garlic and a pinch of crushed red pepper; cook for 20–30 seconds to bloom the aromatics and infuse the fat, stirring constantly so the garlic softens but doesn’t brown (browned garlic turns bitter).

Sear the shrimp: increase heat to high, add the dried shrimp in a single layer (don’t crowd—work in batches if necessary). Let them cook untouched for 1–1½ minutes to form a golden crust—this Maillard browning adds savory complexity—flip and cook 30–60 seconds more until opaque and just cooked through (shrimp cook fast; overcooking makes them rubbery). Remove shrimp to a plate and cover loosely with foil to keep warm.

Finish the pan sauce: lower heat to medium, add the remaining tablespoon of butter to the skillet and scrape up any browned bits (fond) left from the shrimp—those bits are concentrated flavor. Add the reserved garlic bits if any remain, a squeeze of lemon (about 1–2 tsp juice), the remaining lemon zest, and the rest of the basil. Stir to melt and combine; taste and adjust salt and crushed red pepper. The butter emulsifies with the pan juices into a glossy sauce that coats the shrimp and zoodles beautifully.

Quickly cook the zoodles: in a separate wide skillet over medium-high heat (or use the same pan wiped clean if you prefer), add a light drizzle (about 1 tsp) of olive oil. Add the zoodles and toss for 60–90 seconds—zoodles need only a very short time to become tender-crisp. Salt them lightly while cooking to help any remaining water release. Remove from heat when still slightly firm; overcooking turns them mushy and watery.

Assemble and warm: toss the seared shrimp back into the pan sauce to heat for 15–20 seconds, then add the cooked zoodles and gently toss to coat in the garlic-butter sauce (this allows the zoodles to pick up flavor without becoming soggy). Spread the zoodles on warm plates, spoon the shrimp on top, and finish with generous spoonfuls of the chilled pea & cherry tomato salsa to one side or across the top—this contrast of warm garlic-butter shrimp and cool, bright salsa is what makes the dish sing.

Garnish and serve: finish each plate with the remaining fresh basil, a light grating of lemon zest, extra crushed red pepper if desired, and a final drizzle of olive oil. Serve immediately so the zoodles retain their texture.