In large bowl, toss shrimp, garlic, parsley or cilantro, lemon zest, salt and pepper. Set aside until ready to sauté.
Drain shirataki noodles from solution and boil in medium to large pot of water for about 5 minutes. Leave in water and set aside. If you’re using quinoa pasta, drain water when pasta has finished cooking according to package. Set aside. While noodles are boiling, prepare sauce.
In medium sauce pan, add coconut oil and over medium heat, sauté onions. Add garlic and continue to sauté 15 seconds.
Add arrow root or rice flour and whisk 30 seconds to create a light sauce and prevent clumping. To ensure arrowroot doesn’t clump you can dissolve it in a couple teaspoons of warm water, but do not make it too thin. While whisking, slowly add coconut milk. Simmer sauce for a couple minutes over low to medium heat, whisking continuously.
Add lemon zest, parsley or cilantro if desired, salt and pepper. Keep warm on low heat. Set cream sauce aside until you’re ready to toss with noodles.
In large sauté pan, cook marinated shrimp in coconut oil over medium heat, about 30 seconds to one minute on each side (less or more depending on the size the shrimp) until they are just pink on each side and starting to curl up.
Toss the noodles with the cream sauce and divide among four plates. Top with shrimp and garnish with parsley or cilantro if desired.