piralize the zucchini into noodles using a spiralizer or vegetable peeler.
Heat olive oil in a large pan over medium heat.
Add minced garlic and sauté for about 30 seconds until fragrant.
Toss in the vegan shrimp and cook for 3–4 minutes until lightly browned.
Add the zucchini noodles, lemon juice, and zest.
Sprinkle salt, pepper, and chili flakes, then toss gently to combine.
Cook for 2–3 minutes until the noodles are slightly tender but still crisp.
Remove from heat and sprinkle parsley and nutritional yeast on top.
Serve immediately while warm and fresh.
Optional: add a drizzle of olive oil or vegan butter for extra indulgence.
