Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Season shrimp with salt and pepper and add to skillet; sautee for 2 to 3 minutes.
Remove from skillet and set aside in a bowl.
Add remaining olive oil to skillet; add garlic and cook for 15 seconds, or until fragrant.
Add zucchini to skillet and continue to cook for 7 minutes, or until tender, stirring frequently.
Add shrimp back to skillet, stir in pesto, and cook just until things are heated through.
Transfer to a serving bowl.
Sprinkle with parmesan cheese.
Serving: 1.5 g | Calories: 217 kcal | Carbohydrates: 9 g | Protein: 3 g | Fat: 19 g | Saturated Fat: 3 g | Cholesterol: 2 mg | Sodium: 306 mg | Potassium: 511 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 1040 IU | Vitamin C: 35.6 mg | Calcium: 84 mg | Iron: 0.9 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.