Heat the oil and garlic in a large skillet (preferably cast iron) over medium-low heat, stirring occasionally until the garlic is fragrant and just browning, about 7 minutes. Add the dried chile and cook for 30 seconds or until fragrant.

As the garlic cooks in the oil, season the shrimp with salt. Set aside.

Add the shrimp to the skillet and cook for 2-3 minutes, flip, and cook another 2 minutes. Stir in the sherry, lemon zest, parsley, and season again with salt. Using tongs, transfer the shrimp to a bowl and add the zucchini noodles to the skillet. Raise the heat on the skillet and toss until cooked to your preference, about 5 minutes. Turn off the heat, add the shrimp back, and serve.