To prepare the Carrot Top Pesto, add the toasted almonds, chopped carrot tops, garlic clove, Parmesan, salt, honey, lemon juice and zest, and 2 tablespoons of extra virgin olive oil to a NutriBullet, food processor, or blender and process until the ingredients form an evenly-textured paste.
Spiralize zucchini and set aside.
Add oil to a large skillet over medium heat. Add shrimp and stir until firm and opaque on each side, about 2-4 minutes depending on size. Transfer shrimp to a separate dish and set aside.
Add more oil to the pan if needed. Add zucchini noodles and pesto, sautéeing until al dente, about 4 minutes.
Remove from heat, add shrimp, and toss to fully mix.