In a large bowl, toss spiralized zucchini and squash with grape tomatoes and pesto until well coated. Set aside.
In a medium skillet, sprayed with non-stick cooking spray, cook shrimp over medium flame for 2 minutes per side.
Allow shrimp to cool slightly.
Divide zoodle and tomato mixture evenly between two plates. Top Zoodles with Shrimp and serve!