Make the sauce by placing all of the sauce ingredients in a high powered blender. Blend until smooth and creamy. Set aside.
Mince garlic, spiralize zucchini and chop parsley (optional). Gather and measure remaining ingredients to have them ready.
Pat shrimp dry with a paper towel.
Heat a large skillet over medium heat and add avocado oil. Once hot, add shrimp and cook for 1-2 minutes on each side, until cooked through. Remove and place on a plate.
In the same pan, turn heat to low. Add in the bone broth and minced garlic and deglaze the pan. Then, add in the sauce and zucchini noodles. Stir continuously for 2-3 minutes to heat up the sauce and zoodles.
Add the shrimp back into the pan and toss to coat with the sauce and mix in the zoodles. Cook until zoodles are tender but not mushy, just another 1-2 minutes. Serve shrimp topped with chopped parsley if desired.