Prepare the shrimp. Place in a colander and rinse. Allow to dry in the refrigerator for 10 minutes while prepping the other ingredients.
Heat a large saut pan on medium-high heat. Reduce to medium and add olive oil and butter. Swirl the butter and olive oil around in the pan. Let the melted butter foam a bit. Add a dash of salt if using unsalted butter.
Stir in the zucchini and saut for 2 minutes. Add the garlic and red pepper flakes. Saut for an additional minute.
Add the shrimp in an even layer in the pan, cook for 1 minute, and add the wine. Stir to coat the shrimp. Increase the heat to medium-high and boil the wine for 3 minutes.
Gently stir to turn the shrimp over to cook on the other side. Continue to cook for another 2 minutes.
Remove the pan from the heat. Sprinkle the shrimp with parsley, lemon juice, black pepper, tomato pieces, and toss to combine.
Place the pan over low heat and cover for 1-2 minutes.
Remove the pan from the heat and pour the pan ingredients and juices over prepared pasta in a bowl or on plates.
