Devein and rinse the shrimp under cold water, pat dry and set aside.

Bring a large pot of water to a boil and season it well with salt. Cook the pasta until al dente, drain it then drizzle a small amount of olive oil over it (about 1 teaspoon). Stir to coat lightly in olive oil then let it cool completely.

Meanwhile, trim the ends off of the zucchini and chop them into small cubes. Add 1 tablespoon of olive to a pan on a medium heat and saute the zucchini until soft. Stir it often so it doesn’t brown too much (this should take around 10 minutes).

Once softened, transfer the zucchini to a bowl and add the almonds, basil, garlic, lemon zest and juice and add a pinch of salt and pepper. Blitz with an immersion blender until super smooth. Taste for seasoning and add any salt if needed, set it aside to cool.

Wipe the pan clean and add another drizzle of olive oil. Saute the shrimp on a high heat until pink and cooked through then set aside to cool.

Add the cooled pasta to a large mixing bowl and add the sauce and shrimp. Stir until everything is combined in the sauce and serve.