Preheat oven to 450. Bring a large pot of salted water for the pasta to a boil.

Melt 1 Tbs butter in a large oven-proof sautee pan set ove high heat. Add zucchini and cook for about 5 minutes or until softened. Remove zucchini from the pan with a slotted spoon, leaving as much better a you can in the pan. Cover zucchini and keep warm.

In a small bowl, combine remaining butter, garlic, lemon zest, lemon juice, Italian seasoning and salt and pepper. Butterfly the shrimp by cutting a slit down their backs, taking care not to cut all the way through. Divide the butter mixture between the shrimp, stuffing it into the slit that you just cut. Add the shrimp to the pan that you used to cook the zucchini. Bake for about 10 minutes or until the shrimp is pink and the butter is melted.

Shortly before the shrimp is done, add the pasta to the pot of boiling water and cook according to the package directions.

Remove shrimp from the pan. Add the pasta and zucchini to the pan, swirling it around to mix it together and coat it with any melted butter. Serve the shrimp over the pasta.