Place zucchini ribbons in a colander and toss with 1 teaspoon salt; set on a plate to drain for 10-15 minutes. If using unpeeled shrimp (I prefer them – they taste fresher than peeled shrimp), peel now.

In a large skillet on “high,” warm 1 tablespoon olive oil and sauté half the garlic for 30 seconds, stirring. Add shrimp and cook, stirring, for 2-3 minutes until the shrimp are cooked through. Don’t overcook, or they will get dry and rubbery. Stir in half the basil and parsley, grind some pepper on top and drizzle with a squeeze of lemon juice. Transfer to a small dish and cover to keep warm.

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.