Wash and dry the zucchini. Using a spiralizer or julienne peeler, turn the zucchini into noodles. Place them on paper towels and lightly pat dry to remove excess moisture. Set aside.

Pat the shrimp dry with paper towels. Season lightly with salt and black pepper. This helps enhance flavor and ensures a good sear.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 2–3 minutes per side until pink, opaque, and slightly golden. Remove shrimp from the skillet and set aside.

Reduce heat to medium. Add the remaining olive oil to the same skillet. Add minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it.

Add zucchini noodles to the skillet. Toss gently using tongs and cook for 2–3 minutes, just until slightly tender but still firm. Avoid overcooking to prevent mushy noodles.

Lower heat and add pesto to the skillet. Toss the zucchini noodles until evenly coated. Add red pepper flakes if using.

Return cooked shrimp to the skillet. Gently toss everything together and cook for another 1–2 minutes until heated through.

Remove from heat. Taste and adjust seasoning if needed. Garnish with Parmesan cheese, fresh basil, and a squeeze of lemon juice if desired.