Combine the basil, 4 fl oz olive oil, toasted almonds, white wine vinegar, shallot, garlic, lemon zest, and red chili flakes in a blender. Blend until completely smooth, scraping down the sides as needed. This fragrant dressing will serve as both a marinade for the shrimp and a finishing sauce for the zoodles. I like to taste the pesto at this point and adjust the vinegar or salt if needed—it should be bright and balanced.

Pat the peeled and deveined shrimp dry with paper towels, then toss them in a bowl with 2 tablespoons of the basil-almond pesto from Step 1, 1 tablespoon olive oil, fresh lemon juice, sea salt, and cracked black pepper. Let them sit for 5-10 minutes while you prepare the zucchini. Heat a grill pan or skillet over medium-high heat until very hot, then cook the shrimp for 2 to 3 minutes per side until they're opaque and lightly charred. I prefer not to overcrowd the pan—work in batches if needed so each shrimp gets proper contact with the heat for better color and flavor.

While the shrimp cooks or just after, heat 1 tablespoon olive oil in a separate skillet over medium-high heat. Add the spiralized zucchini noodles and sauté for 1 to 2 minutes, tossing frequently—you want them tender-crisp, not mushy. Immediately stir in 2 tablespoons of the remaining basil-almond pesto from Step 1, coating the noodles evenly. Transfer to a serving plate or bowl.

Arrange the dressed zucchini noodles as the base on your serving plate, then top with the grilled shrimp from Step 2. Scatter the chopped toasted almonds over the top, then finish with a sprinkle of grated parmesan cheese. Serve immediately while the shrimp is still warm.