Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes; place in a bowl and season with salt and pepper.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Add the chopped garlic and seasoned tomatoes. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to a bowl. Wipe out the pan.

Pat the shrimp dry with paper towel; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat.

To the pot of cooked pasta, add the cooked vegetables, cooked shrimp, butter, mascarpone, half the reserved pasta cooking water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy!