Heat your oven to 400F.

Arrange the shrimp and tomatoes in a single layer on a baking sheet. Season generously with salt and pepper. Bake for 10 minutes, or until the shrimp are cooked through and the tomatoes are slightly shriveled, but not dry.

Add the zucchini to the pan and bake another 2-3 minutes, until the zucchini is just warmed through.

Use a mortar and pestle to pound and grind the pine nuts to a smooth paste. Add the garlic and pound until fully incorporated. You can also do this in a food processor if you prefer.

Add the basil and a pinch of salt. Continue grinding until the basil breaks down completely, working in batches if needed. Stir in the parmesan and oil.

Add 1/4 cup of the pesto to the sheet pan and stir everything together (you will have 3/4 cup of pesto left; save it for another use)

Divide between four plates. Serve immediately.