Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, about 8 minutes. Drain and set aside, reserving a cup of pasta water.
While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink, opaque, and slightly firm. Remove the shrimp from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and toss in the minced garlic. Cook for about 30 seconds until fragrant, then add the sliced bell pepper, zucchini, and cherry tomatoes. Sauté for 3-4 minutes until the vegetables are crisp-tender and fragrant, with vibrant color.
Deglaze the pan with a splash of reserved pasta water, scraping up any browned bits from the bottom. Add the lemon zest and juice, stirring to combine and brighten the flavors.
Return the cooked shrimp to the skillet, tossing gently to combine with the vegetables and sauce. Cook for another minute until everything is heated through and fragrant.
Add the drained pasta to the skillet, tossing to coat everything evenly in the flavorful sauce. If the mixture seems dry, add a little more reserved pasta water until glossy and well-coated.
Finish by stirring in chopped basil, a squeeze of lemon juice, and grated Parmesan if using. Taste and season with salt and black pepper as needed.
Serve immediately, garnished with extra basil and Parmesan for a fresh, vibrant presentation. Enjoy the bright, crisp, and tender flavors of spring in every bite!
