Bring a large pot of salted water to a rolling boil and cook the short cut pasta according to package directions (about 8-10 minutes for al dente). Reserve a cup of starchy pasta water before draining.

In a large skillet, heat 2 tablespoons of butter or olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the bell pepper and zucchini, cooking for 4-5 minutes until tender.

Add 1 pound of jumbo shrimp to the skillet and cook for 3-4 minutes, stirring gently until they turn pink and opaque.

Once the shrimp are cooked, add the drained pasta and halved grape tomatoes. Season with Italian seasoning, salt, and pepper, then pour in about 1/2 cup of chicken broth and toss everything together.

Sprinkle 1/2 cup of grated Parmesan cheese over the pasta and toss to mix thoroughly. Adjust seasoning to taste, if desired drizzling extra olive oil for richness.