Place the cottage cheese in a high-speed blender or food processor. Pulse until the texture is completely smooth and liquid-like. There should be no visible curds. This step is essential for creating a silky sauce that coats the shrimp perfectly. Set the blended cheese aside.

Pat the shrimp dry with a paper towel to ensure a good sear. In a large bowl, toss the shrimp with salt, black pepper, smoked paprika, and red pepper flakes. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 2 minutes on each side until they turn pink and opaque. Do not overcook them, as they will toughen.

Lower the heat to medium-low. Stir in the minced garlic and cook for 30 seconds until fragrant. Pour the blended cottage cheese and lemon juice into the skillet with the shrimp. Stir constantly for 1 to 2 minutes until the sauce is warmed through and slightly thickened. Avoid boiling the sauce, as high heat can cause cottage cheese to break or curdle.

Divide your zucchini noodles or steamed broccoli into four meal prep containers. Evenly distribute the creamy shrimp and sauce over the vegetables. Garnish with fresh parsley. Let the meals cool slightly before sealing the lids and placing them in the refrigerator.