In a large skillet, heat 2 tablespoons of olive oil over medium heat.

Add 4 minced garlic cloves and ¼ teaspoon of crushed red pepper flakes to the skillet. Sauté for about 1 minute.

Introduce 1 pound of peeled and deveined shrimp into the skillet, seasoning them with salt and pepper to taste. Cook for approximately 3-5 minutes.

Stir in the 4 medium spiralized zucchinis and continue to cook for an additional 2-3 minutes.

Remove the skillet from the heat and add the juice of 1 lemon along with ¼ cup of freshly chopped parsley. Toss together.

Plate the Shrimp Zucchini Pasta immediately, garnishing with extra parsley if desired.