Use a spiralizer or julienne peeler to create long, thin zucchini strips. Place the noodles in a mixing bowl, sprinkle with a pinch of salt, and set aside to draw out moisture for 10 minutes.
Pat the shrimp dry with paper towels and season lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
Add the shrimp to the hot skillet and sear for 2-3 minutes per side until they turn pink, opaque, and slightly golden. Use a slotted spoon to transfer cooked shrimp to a plate.
In the same skillet, add another tablespoon of olive oil. Toss in the minced garlic and red pepper flakes; sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
Add the zucchini noodles to the skillet and cook for 2-3 minutes, stirring frequently, until they are tender but still slightly crisp and vibrant green.
Return the seared shrimp to the skillet, then add the lemon zest and juice. Gently toss everything together, cooking for about 1 minute to combine flavors and warm the shrimp.
Remove the skillet from heat. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. Sprinkle with freshly grated Parmesan cheese.
Serve immediately on warm plates, garnished with extra Parmesan and a drizzle of olive oil if desired. Enjoy the bright, fresh flavors of this veggie-packed pasta alternative!
