Preheat Oven to 500 degrees.
Clean your zucchini and spiralize your zoodles.
Toss your zoodles with olive oil and Spread your zoodles onto a sheet pan in an even layer.
Bake until the zucchini has softened, about 10 to 15 minutes. While zoodles are cooking it is time to start making your sauce.
Place 2 tablespoons butter, shrimp and garlic in a saute pan over medium heat until the shrimp are pink and remove from pan, set to the side.
Melt butter and cream cheese in a saucepan over medium heat. The cream cheese might look a bit strange, but stir it till you have it as smooth as you can get it.
Pour in the whipping cream and turn the heat to medium-high.
Whisk together until butter and cream have combined and until the sauce bubbles slightly.
Add Parmesan cheese and garlic powder and stir until everything is mixed well. Turn off the heat, the sauce will thicken as it cools a little.
Place your zoodles on each plate and top with the shrimp and alfredo sauce.