Use the red pepper flakes, garlic powder, black pepper, lime juice, and a dash of salt to marinate the shrimp.
Set a large skillet over medium heat. Pour some olive oil into the pan and fry the shrimp for around a minute per side. Take out from the heat. Reserve for later.
Lay a box grater with the largest grating holes side up. Chop off the tips of the zucchini and place it on the grater. Starting from the top of the grater, shred the zucchini to obtain long, slim pieces for the noodles. Flip the zucchini and continue shredding till the whole vegetable is used up. Discard the seeds.
Heat the olive oil in a cooking pot set over medium-high heat. Stir-fry the noodles along with the cream cheese. Season with salt and pepper. Cook for around 2-3 minutes.
Gently throw in the shrimp into the pot. Stir to combine. Allow cooking for half a minute.
Garnish with chopped parsley. Best served hot.
Notes
*Shrimp is a lean source of protein, so if you want less protein, use less shrimp.