Start by heating a large skillet over medium-high heat and adding a tablespoon of olive oil. When shimmering and fragrant, add the shrimp in a single layer. Cook for about 2-3 minutes per side until they turn pink, opaque, and develop a slight golden edge. Remove and set aside.
In the same skillet, add another tablespoon of olive oil if needed, then toss in the minced garlic. Sauté for about 30 seconds until fragrant, with a sweet aroma filling the air and the garlic turning lightly golden.
While the garlic cooks, whisk the eggs in a mixing bowl until thoroughly combined and slightly frothy. Stir in the grated Pecorino Romano cheese and a generous pinch of black pepper to create a creamy cheese mixture.
Add the spiralized zucchini noodles to the skillet with garlic. Toss gently for about 1-2 minutes until just tender and slightly glossy, absorbing the garlic aroma without becoming mushy.
Reduce the heat to medium-low. Pour the beaten egg and cheese mixture into the skillet, quickly stirring or swirling to create a silky, emulsified sauce that coats the zucchini and shrimp beautifully. Add a splash of pasta water or warm water if the sauce needs loosening.
Return the cooked shrimp to the skillet, tossing everything together gently to reheat and evenly coat with the sauce. Cook for another minute until heated through, making sure the sauce remains glossy and smooth.
Turn off the heat and taste the dish, adjusting seasoning with salt and more black pepper if desired. The final dish should be hot, glossy, and packed with flavor, with the shrimp juicy and the zucchini noodles tender yet firm.
Serve immediately on plates, garnished with extra cheese or herbs if you like. Enjoy this quick, satisfying shrimp carbonara with zucchini noodles!
