How to Make It
Place 1/4 cup pistachios, garlic, lemon zest, salt, and pepper in a food processor; pulse until combined, 6 to 8 times. Add basil, Parmesan, and lemon juice; process until thoroughly combined, about 1 minute. With processor running, drizzle in 2 tablespoons oil and 2 tablespoons water in a steady stream; process until thoroughly combined, about 1 minute. Set pesto aside.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high. Add shrimp; cook, stirring occasionally, until cooked through, about 2 minutes. Transfer shrimp to a plate, and cover with aluminum foil to keep warm.
Add pesto to skillet, and cook until hot, about 1 minute. Remove from heat. Add zucchini and carrots to skillet, and toss gently to coat. (Do not cook vegetable noodles.) Divide mixture among 4 plates.
Return shrimp to skillet, tossing to coat with any remaining pesto. Top vegetable noodles evenly with shrimp. Coarsely chop remaining 2 tablespoons pistachios, and sprinkle evenly over servings. Garnish servings evenly with basil leaves, and serve with lemon juice.