Preheat oven to 400° F.
While oven is preheating, slice cherry tomatoes and spread evenly on one end of a well-greased sheet pan (see photos above for example).
Remove squash noodles from package and place in a medium bowl. Pat noodles dry with a paper towel and toss with 1 Tbsp avocado oil. Add in 1 tsp. dried minced garlic, 1/2 tsp. salt, 1/4 tsp. pepper and 1 tsp. Italian seasoning and toss lightly. Place noodles next to tomatoes in the middle of the greased sheet pan.
Toss shrimp in remaining 1 Tbsp. avocado oil and add in the remaining 1 tsp. dried minced garlic, 1/2 tsp. salt, 1/4 tsp. pepper, and 1 tsp. Italian seasoning. Toss gently with tongs and place on the remaining space at the end of the greased sheet pan next to the tomatoes.
Squeeze the 1/2 lemon evenly over the entire sheet pan.
Transfer sheet pan to oven and bake for 10 minutes or until shrimp appear white, pink and opaque in appearance.
Serve immediately by making a bed of squash noodles with shrimp and tomatoes on top. Sprinkle freshly grated parmesan cheese and torn basil on top, if desired.