If you are using fresh shrimps, clean them from the shells gently not to destroy the shape. If you are using frozen shrimps, defrost them before cooking but not in the microwave. The safest way would be to leave them in the refrigerator overnight.
In a deep frying pan, add olive oil and heat it over medium temperature. Saute finely chopped spring onion and garlic in olive oil and add the shrimps. Turn them gently so that they don't lose the shape. Add 2 tbsp sparkling mineral water and reduce the heat.
Add salt, pepper and all the spices. Now add 4 more tbsp sparkling mineral water and stir gently. After 3-4 minutes add cherry tomato halves and cook for another 2 minutes. Transfer the sauce in a metallic or ceramic bowl. Don't wash the pan because you will use it for the zoodles.
Wash zucchini with warm water! Using a spiraliser or vegetable peeler, create thin noodles from zucchini. Do not peel them, the green peel will add a nice colour and it's rich in minerals. Place the zoodles in a metallic strainer.
Immerse the strainer with zoodles into a deep pot with boiling water. Keep them there for exactly 30 seconds then strain well. Melt the butter in the same frying pan you prepared the shrimps in, and then transfer the zoodles. Top them with shrimps and vegetable. Reduce the heat and let them cook for 1 minute.
At this point pour Ouzo all over the pan. If you are experienced with Flambéing, it would be ideal to let the Ouzo create a small flame by exposing the pan to a small flame from a match or flame-thrower. If not, it's fine, the alcohol will evaporate.
Before serving, add some Feta crumbles on top.