If you're not using prepped shrimp, you want to get it ready by removing the shell and vein. I also remove the tails because I think they're obnoxious to eat around (though you can eat them), but I left a few on for the sake of presentation. Rinse and pat dry.

Using a spiralizer, julienne peeler, mandolin, or very fancy knife skills, cut your zucchini into noodles. Set aside.

Mince or grate the garlic. Melt the oil in a large skillet or wok over medium-low heat. Add the shrimp and garlic, about half the cayenne, and a sprinkle of the salt. Cook until opaque and pink, maybe 3-5 minutes. Remove shrimp from pan and set aside.

Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside. (Please note that rice noodles and gluten-free pasta WILL clump together, so save this step until you've already cooked the shrimp. :)

Add coconut milk to the same pan. Season with salt and cayenne and bring to a boil. Simmer for 1-3 minutes, then add the cooked spaghetti, zucchini, and shrimp to the pan and turn off the heat. Stir until well combined and warmed through (about 1-2 minutes). Serve!