Heat oil in a large skillet over medium-low heat.

Add the shallot to the skillet and cook until beginning to soften, about 3 minutes.

Add garlic to the skillet and cook 30 seconds.

Add the shrimp, salt, red pepper flakes, and black pepper to the skillet. Sauté for 3 minutes, until the shrimp are beginning to cook but are still translucent.

Add chicken broth, lemon zest, and lemon juice to the skillet. Bring to a boil and cook for 1 minute.

Using a spirilator, make zucchini noodles and add them and about 3/4 of the parsley to the skillet. Be sure that everything in the skillet is coated with the garlic-lemon sauce. Heat until warmed through.(Avoid over cooking or the noodles will become mushy)

Sprinkle with remaining parsley and Parmesan.

Serve warm with the sauce in the skillet.