Spiralize the zucchini. Begin by spiralizing 4 medium zucchinis. Toss them with 1/2 tsp salt and let them sit for 20 minutes to sweat.

Prepare the shrimp. Take 1 lb of large shrimp, peel and devein them if you haven't already. Pat dry and season with salt, pepper, and 1/2 tsp paprika.

Sauté the shrimp. In a large skillet, melt 2 tbsp of butter over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until they turn pink. Add minced garlic during the last 30 seconds.

Make the sauce. Reduce the heat to low, add 1 tbsp of butter and 4 oz cream cheese in the same skillet. Whisk until melted and smooth.

Add the cream. Gradually whisk in 1 cup of heavy cream, stirring until combined and simmering.

Incorporate the cheese. Off the heat, stir in 1 cup of grated Parmesan cheese until the sauce is thick and velvety. Adjust with salt and pepper.

Combine it all. Fold in the dry zucchini noodles and sautéed shrimp, tossing gently to coat. Garnish with fresh parsley.