Bring a large pot of water to a boil. Add chickpea pasta (or any pasta you are using). Cook according to package.
Slice zucchini into half circles, and slice cherry/grape tomatoes in half.
In a large pan, heat a drizzle of olive oil over medium heat. Add the zucchini, 1 cloves minced garlic, and season with salt and pepper. Cook until almond tender (5-7 minutes)
Add the tomatoes and cook for an additional 2-3 minutes.
Remove vegetables from the pan and set aside.
In the same pan, add another drizzle of olive oil. Add the shrimp, salt and pepper to taste, and 1 clove of minced garlic. Cook until pink and opaque (about 2-3 minutes per side). Internal temperature should be 145 F.
In a saucepan, heat 1/2 cup olive oil over medium heat. Add 2-3 cloves of minced garlic (adjust to your preference) and lemon juice. Cook until garlic is soft, and sauce is hot and starts to simmer.
Drain pasta and return to the pot. Add the cooked vegetables and garlic lemon sauce (add sauce slowly and the amount to your preference - you might not want to use all of it). Add Parmesan cheese to your preference, then toss to combine all ingredients.
Add pasta and veggie mixture to a plate or bowl and top with the cooked shrimp. Add dried or fresh basil as a garnish. Enjoy!
