Cut the zucchini into noodles using a spiralizer (or buy ready shaped zoodles!). Place in a sieve, sprinkle with salt, and allow water to drain for 5-10 minutes while you prep and cook the shrimp. This will ensure dry rather than soupy zoodles!
Heat up olive oil in a skillet or pan over medium heat and add in garlic. Sauté for a minute or two until just golden. Add in the shrimp, season generously with salt and freshly ground black pepper and cook for 2-3 minutes on each side until pink and fully cooked. Move the shrimp to the side of the pan (or transfer to a plate) to cook the zoodles.
Add in the drained zoodles and cook until lightly softened (but not fully overcooked), 2 to 3 minutes. Mix in the pesto and serve right away with lemons, freshly grated Parmesan and basil.
*Feel free to adjust the quantity of zoodles and pesto to fit your macros (and tastebuds!).