Peel and devein the shrimp then set aside. Spiralize the zucchini, slice the mushrooms, and slice the green onions.
Preheat a medium skillet on medium heat. Add the unsalted butter and olive oil to pan.
Add shrimp to pan. Season to taste with salt, pepper, and hot red pepper flakes. Cook for two minutes.
Add minced garlic, zoodles, mushrooms, tomatoes, and green onions to pan. Cook an additional 5-7 minutes or until shrimp is cooked, and vegetables have softened slightly.
Squeeze several drops of lemon juice over the dish and serve immediately.
Serve immediately. May store leftovers in an airtight container for up to three days.