Lemon Garlic Shrimp with Zoodles, Pesto, and Spinach

1. Spiralize the zucchini into zoodles.
2. In a skillet, melt ghee over low to medium heat. Add the spiralized zucchini and cook for about 4 minutes until tender-crisp and buttery.
3. Add the spinach to the skillet and sauté until wilted, a few minutes.
4. Add the leftover lemon garlic shrimp to the skillet and cook for a few minutes until heated through.
5. Remove from heat. Stir in the vegan pesto and sprinkle with red pepper flakes before serving.