In a large pot of boiling salted water cook the pasta until al dente.
While the water is boiling and the pasta is cooking, in a medium-sized pan add the olive oil, garlic, and zucchini, top with the salt, oregano, hot pepper flakes and half the chopped parsley. Stir gently to combine, cook on medium heat for approximately 10-15 minutes or until the zucchini starts to turn lightly golden, zucchini should be tender but not mushy, add the shrimp and remaining parsley, continue to cook for 3-5 minutes or until the shrimp is cooked. Stir occasionally.
Add the drained pasta and ¼ cup of pasta water, cook on high heat tossing constantly for 30-60 seconds. Serve immediately with freshly chopped parsley. Enjoy!
Notes
2-2 1/2 cups of dry pasta = approximately 4 cups of cooked pastaStore any leftover pasta in an airtight container in the refrigerator. It will 2-3 days in the fridge. I don’t recommend freezing.