Add half of the olive oil to a pan over medium high heat. Season shrimp with salt and pepper. Add to the pan and sauté for 2 minutes per side. Add lemon zest and juice. Toss shrimp to coat, then remove and set aside.
Cook CAULIPOWER Cauliflower Linguine for 3 minutes. Drain pasta, reserving 1 cup of pasta water.
Add remaining olive oil to skillet. Sauté zucchini until tender. Add tomatoes and garlic, stir together and cook until fragrant, about 30 seconds. Season with salt and pepper.
Add pasta to the pan and toss to incorporate. Add reserved pasta water, basil, and parmesan. Toss in lemon shrimp.
Garnish with extra basil and shredded parmesan. Enjoy!