Prep the shrimp: Pat shrimp dry. Season with salt, pepper, and half the Italian seasoning. Set aside while you prep the zoodles.

Make zoodles: Spiralize zucchini into noodles. Lay them on a clean towel and sprinkle lightly with salt. Let sit 10 minutes to draw out moisture, then gently squeeze to remove excess water.

Sear the shrimp: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until just opaque. Transfer to a plate. Do not overcook.

Sauté aromatics: Reduce heat to medium. In the same skillet, add butter and remaining olive oil if needed. Stir in shallot and cook 2 minutes until softened. Add garlic and red pepper flakes; cook 30 seconds until fragrant.

Build the sauce: Add sun-dried tomatoes and cook 1 minute. Pour in broth, scraping up any browned bits. Stir in cream and remaining Italian seasoning. Simmer gently 2–3 minutes to thicken slightly.

Add spinach and Parmesan: Stir in spinach and let it wilt. Add Parmesan and stir until the sauce turns glossy and smooth. Season with salt and pepper. If it gets too thick, splash in more broth.

Return shrimp: Add shrimp and any juices back to the pan. Warm through 1 minute. Zest the lemon over the pan and squeeze in about 1–2 teaspoons of juice. Taste and adjust seasoning.

Cook the zoodles: In a separate large skillet over medium heat, add a drizzle of olive oil. Toss in zoodles and cook 1–2 minutes, just until slightly tender but still crisp. Season lightly with salt and pepper.

Combine and serve: Either plate zoodles and spoon shrimp and sauce over the top, or gently fold zoodles into the sauce right before serving. Garnish with chopped basil or parsley and extra Parmesan if you like.