Fill a medium pot (or large for 4 servings) 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 (or 4 cloves for 4 servings). Quarter and deseed the lemon(s).

Stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto and chopped garlic. Cook, stirring frequently and breaking apart any clumps, 2 to 3 minutes, or until the prosciutto is crispy. Transfer to a paper towel-lined plate.

Meanwhile, add the gnocchi to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until the gnocchi float to the top of the pot. Turn off the heat. Drain thoroughly and return to the pot.

To the pot of cooked gnocchi, add the cooked shrimp, garlic pesto, cooked zucchini, butter, and the juice of 2 lemon wedges (or 4 wedges for 4 servings). Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until combined and the butter is melted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the parmesan. Serve the remaining lemon wedges on the side. Enjoy!