Heat the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add in the shrimp, season with salt and pepper and cook for 1-2 minutes per side or until C-shaped and opaque. Transfer the shrimp to a large plate with a slotted spoon or tongs and cover with foil or something to keep warm.

Immediately add in the onions, garlic and red pepper flakes to the skillet used to cook the shrimp and cook for 3-5 minutes or until onions soften. Add in the tomatoes, vodka, and oregano. Bring to a boil and then lower to medium-low and simmer until the sauce thickens, about 10 minutes. Stir in the coconut milk and let cook for 3 more minutes to thicken a bit.

Meanwhile, place another large skillet over medium-high heat and once heated, add in the zucchini noodles. Cook the noodles, tossing frequently, until al dente, 3-5 minutes. Drain into a colander and then divide into four plates and set aside.

Once sauce is done, add back in the shrimp and toss to coat. Stir in the basil, season with more salt if needed, and portion out over the bowls of zucchini noodles. Garnish with extra red pepper flakes.