In a medium saucepan melt butter then add minced garlic and cook for 2 minutes over medium heat.
Add all of the other ingredients except for the parmesan cheese and stir vigorously until cream cheese melts and sauce is smooth (Can use an emersion blender here).
Add the parmesan cheese and cook for 3 to 5 minutes until it is melted and just starts to thicken. Stir often until smooth, then remove from the heat to thicken more before serving.
In a large sauté pan melt the butter over medium heat. Add the chopped garlic cloves and red pepper flakes and sauté for 2 minutes until fragrant.
Salt and pepper the shrimp and then add to the garlic butter and cook for 2 minutes on each side.
Sprinkle with smoked paprika, toss, and set aside.
In same saucepan as you cooked the shrimp, add 1/4 cup butter and then the zucchini noodles, Toss for 3 to 5 minutes. Taste noodles to determine consistency - 3 minutes would be "al dente" - 5 minutes would be softened like "spaghetti."
Add the hot alfredo sauce, toss lightly, and remove from the heat.
Plate the zucchini with alfredo sauce and top with shrimp. Sprinkle with chopped cilantro or parsley, extra parmesan, and serve.
You can thicken your Alfredo sauce by allowing it to sit for a while - it will thicken as it cools. We advise making the sauce first since cooking the shrimp and zucchini noodles will not take long.