Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 1 minute less than package directions. Drain, reserving about a cup of pasta water, and set aside.
While the pasta cooks, peel and devein the shrimp if not already done. Pat them dry and season lightly with salt and pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering and fragrant. Add the sliced bell peppers, zucchini, and halved cherry tomatoes. Sauté for about 3-4 minutes until the vegetables are bright, fragrant, and just starting to soften.
300 g shrimp
Push the vegetables to one side of the pan. Add the shrimp to the empty side and cook for 2-3 minutes per side until they turn pink, opaque, and slightly firm to the touch. Gently shake the pan to distribute heat evenly.
300 g shrimp
Add the minced garlic to the pan with the shrimp and vegetables. Sauté for about 30 seconds until fragrant—be careful not to burn it. Squeeze in the juice of half a lemon and add a splash of reserved pasta water to create a light sauce.
300 g shrimp
Toss in the cooked pasta, stirring gently to coat everything evenly. Use a little more pasta water if needed to loosen the sauce and help it cling to the ingredients. Cook for another minute until heated through.
300 g shrimp
Remove the skillet from heat and stir in chopped fresh basil or parsley. Sprinkle the grated Parmesan cheese over the top and toss again gently. Taste and adjust seasoning with more lemon juice or herbs if desired.
300 g shrimp
Divide the vibrant, fragrant pasta among warm plates. Garnish with additional herbs and a drizzle of olive oil if desired. Serve immediately and enjoy the bright flavors and textures.
