Cook the Pasta : Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

Sauté the Shrimp : Heat the olive oil in a large skillet over medium heat. Add the shrimp to the skillet and season with salt and pepper. Cook for 2–3 minutes per side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.

Cook the Vegetables : In the same skillet, add the zucchini slices and cook for 2–3 minutes, or until just tender. Add the diced tomatoes, garlic, dried oregano, and red pepper flakes (if using). Stir well and let the mixture cook for 3–5 minutes, allowing the flavors to meld together. Season with additional salt and pepper to taste.

Combine Pasta, Shrimp, and Vegetables : Return the cooked shrimp to the skillet with the vegetables. Add the drained pasta and toss everything together. If the mixture seems too dry, stir in a splash of the reserved pasta water to loosen the sauce.

Finish and Serve : Remove the skillet from heat and stir in the fresh chopped basil. Serve the pasta warm, topped with grated Parmesan cheese if desired.