Directions

1. Heat a 12-inch nonstick frying pan over medium-high heat. Add frozen zucchini spirals, then cover and cook until they’re fully thawed and heated throughout, stirring occasionally, about 10 minutes. Meanwhile, mince garlic and set aside.
2. Drain zucchini noodles, then blot gently between thick layers of paper towels or kitchen towels to remove as much liquid as possible without crushing the spirals. Return zucchini to the frying pan.
3. Set frying pan on the stove over medium heat. Add 2 Tbsp. olive oil, half of the garlic, the Italian seasoning, and 1/4 tsp. each salt and pepper. Toss with tongs to coat the zucchini noodles. Cook uncovered over medium heat, stirring occasionally, until the spirals are dry, fully coated with seasonings, and are steaming hot, about 3 minutes. Transfer zucchini to a large serving bowl, cover to keep warm, and set aside.
4. Return frying pan to the stove (still over medium heat). Add remaining 2 Tbsp. olive oil, remaining garlic, the shrimp, and lemon juice. Season with remaining 1/4 tsp. each salt and pepper. Cook, stirring often, until shrimp is opaque in the center, about 5 minutes.
5. Add shrimp, pesto, and half the shaved Parmesan to bowl with zucchini noodles. Toss gently to combine. Scatter the remaining shaved Parmesan on top and serve with lemon wedges, if you like.