Heat zucchini noodles (can microwave if frozen, or sautee with 1 tbsp olive oil in a pan).
At the same time, heat 2 tbsp olive oil in another pan over medium-high heat. Add sliced shallot, minced garlic and heat until fragrant, or for 2 minutes. Stir occasionally so it does not burn.
Add shrimp and sprinkle with crushed red pepper, sea salt and pepper. Sautee shrimp for about 4 minutes or until pink on both sides.
Add chicken broth, lemon juice, and stir to combine. Allow the mix to continue cooking for one more minute to a boil and then remove from heat.
Gently stir in zucchini noodles to coat evenly. Divide into 4 portions, sprinkle with parsley flakes.
Serve immediately and enjoy!