Start by spiralizing two medium zucchinis into noodles, aiming for uniform, slightly firm strands. Set aside on a plate.
Pat the shrimp dry with paper towels, then season lightly with salt and pepper.
Heat a large skillet over medium-high heat and add a tablespoon of olive oil, swirling to coat the bottom.
Add the shrimp to the hot skillet, spreading them out in a single layer. Cook for 2-3 minutes per side until they turn pink, opaque, and slightly caramelized. Remove the shrimp from the pan and set aside.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant and golden, stirring constantly to prevent burning.
Add the zucchini noodles to the skillet, tossing gently to coat in the garlic oil. Sauté for 2-3 minutes until the noodles are just tender but still vibrant green and slightly crisp.
Return the cooked shrimp to the skillet. Squeeze in the juice of one lemon and add the lemon zest, stirring to combine everything evenly.
Cook for another minute, allowing the flavors to meld and the zucchini to glisten. If the mixture looks dry, add a small splash of water or more olive oil.
Remove from heat and sprinkle with freshly grated Parmesan cheese and red pepper flakes, if using. Taste and adjust seasoning with additional lemon juice, salt, or pepper as desired.
Serve immediately on warm plates, garnished with extra herbs if you like. Enjoy this bright, tender, and satisfying low-carb pasta!
