Bring 4 quarts water to boil in large pot. Pat shrimp dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook shrimp until lightly browned and just cooked through, about 1 minute per side. Transfer to bowl.

Step 2

Heat remaining oil in now-empty skillet until shimmering. Cook zucchini until browned, about 5 minutes. Add garlic, and pepper flakes and cook until fragrant, about 30 seconds. Transfer to bowl with shrimp and cover with foil to keep warm.

Step 3

Add 1 teaspoon salt and past to boiling water and cook until al dente.Reserve 1/4 cup cooking water. Drain pasta and return to pot. Add shrimp, zucchini, lemon juice, and parsley to pot and toss to combine adding reserved pasta water as needed. Season with salt and pepper. Serve.