Boil a pot of salted water and cook the pasta according to package directions until al dente. Drain and set aside, reserving a little pasta water for later.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and season with salt and pepper. Cook until pink and opaque, about 3-4 minutes, then remove from the pan and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 30 seconds until fragrant. Add the cherry tomatoes and zucchini, cooking for about 5 minutes until the veggies begin to soften.

Return the shrimp to the skillet and fold in the cooked pasta. If the mixture seems dry, add reserved pasta water to create a light sauce.

Plate the pasta and garnish with fresh basil and a sprinkle of Parmesan cheese if desired. Serve immediately.