Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. Pat the shrimp dry with paper towels; season with salt and pepper. In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned.

Carefully add the pasta, pesto, cream (shaking the packet before opening), and 1/4 cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and heated through. Turn off the heat. Add the cooked shrimp; stir to combine. Serve the finished pasta garnished with the feta (crumbling before adding). Enjoy!