Prepare the zucchini noodles: Spiralize the zucchinis into noodles using a spiralizer. If you don’t have one, use a vegetable peeler to create thin ribbons. Set aside.

Make the pesto: In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped. Slowly drizzle in olive oil while the processor is running until smooth. Add lemon juice, salt, and black pepper to taste.

Cook the shrimp: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and season with salt and black pepper. Cook for 2-3 minutes per side until pink and opaque. Remove from skillet and set aside.

Sauté the zucchini noodles: In the same skillet, add the zucchini noodles. Sauté for 2-3 minutes until just tender but still crisp. Avoid overcooking to prevent them from becoming mushy.

Combine everything: Add the pesto to the zucchini noodles and toss gently to coat. Return the shrimp to the skillet and toss to combine.

Serve: Divide the zucchini noodles and shrimp between two plates. Garnish with extra Parmesan and a sprinkle of pine nuts if desired.