Cook pasta in boiling, well salted water until al dente, following package instructions if needed. Drain, keeping 1 cup of the pasta water.
Add pasta back to pot with 1/3 cup of the reserved pasta water. Stir so water coats the pasta, cover and set aside.
Add 2 tablespoons of olive oil to a large sauté pan over medium-high. Heat for 3 minutes. Oil should shimmer.
Add zucchini, along with salt and pepper and cook for 3 minutes a side, making sure oil has coated all pieces. Zucchini should be brown on both sides when finished.
Lower the heat to medium and add butter, remaining olive oil, shrimp, garlic and St. Lucifer Habanero #11. Sauté for about 4 minutes or until garlic starts to brown and shrimp starts to turn pink. Stirring constantly.
Add more pasta water as needed ¼ cup at a time, lemon zest and lemon juice.
Add pasta, parsley and cook for 2-3 minutes or until heated through, tossing constantly.
Remove from heat and cover for amount 5 minutes, so sauce can absorb into the pasta.