Heat 2 tablespoons of olive oil in a large skillet over medium heat for about 1-2 minutes until shimmering. Add 2-3 minced garlic cloves and sauté for another 1-2 minutes until fragrant.

Add 1 pound of deveined shrimp in a single layer. Season with salt and pepper to taste and drizzle with lemon juice. Cook for approximately 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes until cooked through.

Reduce heat to medium-low. Stir in 1 cup of Nutpods (or almond milk) and 1/2 cup of broth. Simmer gently for about 2 minutes.

Create a space in the center of the skillet. Gradually add 1 tablespoon of arrowroot starch while whisking for about 1 minute until the sauce thickens.

Gently mix the shrimp back into the thickened sauce and cook for another minute, keeping an eye on the consistency.

Remove from heat and transfer the Creamy Lemon Shrimp over prepared zucchini noodles. Garnish with lemon slices and parsley. Serve immediately.