Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8-10 minutes. Drain, reserving 1/4 cup of pasta water, and set aside.
While the pasta cooks, pat the shrimp dry and season lightly with salt and pepper. Slice zucchini into thin rounds or half-moons to ensure quick cooking and tender bite.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until they turn bright pink and slightly smoky. Remove the shrimp to a plate and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant, smelling nutty and smoky, but be careful not to burn the garlic.
Add the sliced zucchini to the skillet and cook for 2-3 minutes, stirring occasionally, until they soften slightly and develop golden edges. They should remain tender but not mushy.
Return the cooked shrimp to the skillet. Zest the lemon directly over the ingredients, then squeeze in the lemon juice. Add a splash of the reserved pasta water and toss everything together, allowing the sauce to coat and slightly thicken for 1-2 minutes.
Add the cooked pasta to the skillet and toss to combine, letting the noodles soak up the flavorful sauce. If it feels too dry, add a little more reserved pasta water until glossy and well-coated.
Taste and adjust seasoning with more salt, pepper, or lemon if needed. Serve immediately, garnished with extra lemon zest or herbs if desired, with a drizzle of olive oil for extra richness.
