Begin by spiralizing the fresh medium zucchini using a spiralizer or a vegetable peeler to create noodles. Set your zoodles aside.

Heat a generous drizzle of extra virgin olive oil in a skillet over medium-high heat. Add the minced garlic, cooking for about 30 seconds until fragrant.

Carefully toss the peeled and deveined medium shrimp into the skillet, seasoning them with salt, pepper, and optional red pepper flakes. Sauté for about 2-3 minutes until pink and opaque.

Once the shrimp are cooked, gently add the zoodles to the skillet, along with the fresh lemon juice and zest. Toss everything together and cook for an additional 2 minutes.

Remove from heat, garnish with chopped fresh parsley, and serve immediately.