Lightly steam zoodles to preferred texture. Set aside.
Season shrimp w/ S&P. Heat olive oil in large saute pan over med high heat.
Add shrimp & cook 2-3 mins, stirring occasionally, until pink. Remove from saute pan and set aside.
Add 4 minced garlic cloves and 16 oz sliced mushrooms to pan, and cook, stirring frequently, until fragrant, about 1 min.
Stir in 1c white wine (or sub vegetable stock) and 2T lemon juice and bring to a boil.
Reduce heat to low and simmer ~4-5 mins. Stir in 2tsp Italian seasoning + 1/4tsp red pepper flakes + shrimp + 2T fresh parsley.
Serve immediately over steamed zoodles. Top each bowl with ~2T grated Parmesan, optional.