Instructions:

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.

Prepare the Zucchini and Shrimp: In a medium-sized pan, heat the olive oil over medium heat. Add the garlic, zucchini, salt, oregano, and hot pepper flakes. Stir to combine and cook for 10-15 minutes until the zucchini is golden but still tender.

Cook the Shrimp: Add the shrimp to the pan with zucchini and cook for 3-5 minutes until they turn pink and are cooked through. Add half the parsley to the pan.

Combine: Add the cooked pasta directly to the pan with the zucchini and shrimp, along with ¼ cup of pasta water. Toss everything together on high heat for 30-60 seconds.

Serve: Garnish with the remaining parsley and serve immediately.

Variations:

Gluten-Free: Swap regular pasta for gluten-free pasta or make zucchini noodles (zoodles) for a lighter, grain-free version.

Add Lemon: For a citrusy kick, squeeze fresh lemon juice over the pasta just before serving.

Dairy-Free: This dish is already dairy-free, but if you want more richness, you could add a little dairy-free cream or coconut milk.

Tips & Substitutions:

Use frozen shrimp if fresh shrimp is unavailable. Just make sure to thaw them properly before cooking.

You can substitute zucchini with yellow squash or even eggplant for a different twist.

For a spicier kick, increase the hot pepper flakes or add a dash of crushed red pepper.