In a small bowl add all sauce ingredients and whisk to combine.
Melt butter (or if using oil, add oil ) in a large skillet over medium-high heat. Add garlic and cook for 1 minute, until fragrant.
Add shrimps and cook for 3-4 minutes, or until pink and cooked through. Set aside in a large bowl.
Add in the zoodles and sauce together with the cooked shrimp and toss well to combine.
Season with salt and pepper to your taste, then divide among 4 glass containers. Garnish with chili flakes and fresh chopped parsley.
Keep refrigerated for up to 3 days. Enjoy!
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.