Mince onions and garlic. Add 2 tbsp olive oil, garlic, onions, and Italian seasoning to a large skillet on medium/low heat.
While garlic and onions are cooking, trim ends of zucchini and golden zucchini and spiralize. For long strands of zucchini, trim to about the length of a spaghetti noodle.
Turn up the stovetop to medium heat and add zucchini noodles to the hot skillet with the seasonings. Cook while tossing the noodles with pasta tongs or two forks until they are slightly wilted but still a bit crunchy. Should be no more than 8 minutes. Ensure you toss all noodles to cook them evenly.
Remove from heat, add feta cheese, and cracked pepper to taste. Set aside zucchini noodles but leave the left over liquid in the skillet.
Turn the stovetop back to medium heat and cook the shrimp in the leftover liquid. Create a cornstarch slurry with 2 tsp of cornstarch and a little water in a separate bowl, then pour it into the skillet once mixed. Fully cook shrimp while mixing sauce.
Finish by pouring sauce and shrimp over your zucchini noodles and enjoy.
