Return the pan to high heat and add the second tablespoon of oil. Sauté garlic, tomatoes a chili flakes for a minute, stirring steadily. Add zucchini ribbons and cook for 5-6 minutes, until the zucchini are hot but remain al dente. Gently fold in the remaining basil and parsley, taking care not to break the fragile zucchini ribbons, and season with salt, pepper and lemon juice. Serve zoodles onto plates and top with shrimp. Alternatively, stir the shrimp into the hot zoodles and serve as a big all-in-one dish.