Fill a medium pot with water; cover and heat to boiling on high.
Wash and dry the fresh produce.
Halve the zucchini lengthwise, then thinly slice crosswise.
Quarter and deseed the lemon.
Peel and roughly chop 2 cloves of garlic.
Pat the shrimp dry with paper towels; remove and discard the tails. Place in a bowl. Add the chopped garlic, capers, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Stir to combine.
Cook the pasta
Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender.
Turn off the heat. Drain thoroughly and return to the pot.
Cook the zucchini
While the pasta cooks, in a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot.
Add the sliced zucchini in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Move the zucchini to one side of the pan.
Add the shrimp
Add the prepared shrimp to the other side of the pan. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.
Finish & serve your dish
To the pot of cooked pasta, add the cooked shrimp and zucchini, crème fraîche, and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired.
Serve the finished shrimp and pasta garnished with the cheese and remaining lemon wedges. Enjoy!
