Spiralize the zucchini and place on rack overnight in refrigerator to dry. Add the wines and lemon juice to the pan and cook for several minutes on medium-high heat. Add the lobster base and garlic cloves and cook several more minutes until zoodles are almost done to your liking. Add shrimp and cook until just pink through. Adjust seasoning using more lobster base if salt is needed. Serve with grated Parmesan and crushed red peppers.