Steps
1. In a skillet, melt the butter over medium heat.
2. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes until they turn pink.
4. Pour in the heavy cream and stir well, cooking for another 2 minutes.
5. In a separate pan, briefly sauté the zoodles for 1-2 minutes until just tender.
6. Serve the creamy shrimp over the zoodles, garnished with chopped parsley and a squeeze of lemon.