Wash and spiralize zucchini. We used a Kitchen-Aid attachment to make spiral zucchini recipes. Cut the ends of each zucchini off and place into the spiralizer attachment. Run on low speed using the medium spiral blade.

Place the zoodles in a sieve or colander and toss with 1 tablespoon of kosher salt. Set the sieve over a bowl and allow the zucchini noodles to weep for about 30 minutes. Press down gently on the zoodles or wrap in a clean towel and squeeze out as much excess water as possible. Set aside. (I did not rinse and therefore, did not add more salt to my skillet)

Meanwhile, place the shrimp in a bowl with 4 cups of water and the other tablespoon of kosher salt. This is optional, but soaking the shrimp in a salt brine does add moisture and results in tender, shrimp once cooked. Allow the shrimp to “marinate” for 15-30 minutes. Rinse, drain and pat dry.

Add two tablespoons of butter and minced garlic to a large skillet over medium heat. Saute 1-2 minutes.

Add the shrimp to the garlic butter, sprinkle with black pepper and red pepper flakes, and saute for 1-2 minutes on each side. Flip the shrimp as soon as they turn from translucent blue to opaque pink and remove from the skillet as soon as they are pink and opaque all the way through - shrimp cook very quickly (3-4 minutes total). Work in batches, if needed, so that the pan is not overcrowded. Set the shrimp aside.

Add the remaining butter to the skillet and toss in the zucchini noodles and tomatoes. Saute for 2-3 minutes, just until the vegetables begin to soften.

Add pesto, heavy cream, and a sprinkle of parmesan cheese to the pan and simmer 1-2 minutes longer, coating the zucchini noodles with the sauce.

Add the shrimp back into the skillet, tossing to warm through. Remove from heat.

Squeeze lemon juice over the dish and garnish with remaining parmesan cheese and fresh basil, if desired.

Serve immediately.