In a medium to large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the shrimp and season with salt and pepper. Cook through on both sides, about 3 minutes. Be careful to not overcook. Set aside on a plate.
In the same pan, add the other 2 tablespoons of olive oil. Then add the onions and season with a touch of salt and pepper. Cook for 3-5 minutes until they become translucent.
Next, add the garlic, the remaining 2 tablespoons of butter, and the lemon juice. Cook for 1 minute.
Add the cherry tomatoes and cook for 2 minutes.
Add in the zucchini noodles, season with a little salt and pepper, and stir them in to completely coat with the other ingredients. Cook for 1 minute and add the shrimp back in to warm them back up. Cook for another 1-2 minutes.
Top with fresh basil and shredded Parmesan cheese.
*If you do not own a vegetable spiral slicer, you can thinly julienne the zucchinis.
Be sure to remove the spirals that are all or mostly seeds as these become mushy quickly.