Clean the shrimp and remove the vein along the back. In a skillet, sauté the garlic in olive oil, then add the zucchini that have been washed and sliced.

Cook for a few minutes, then take out some of the zucchini and blend it with a little vegetable broth to make a sauce. Set aside. In another skillet, repeat the process: sauté garlic in olive oil, then add the shrimp.

Cook the shrimp, then add the zucchini and cooked pasta to the same skillet. Pour in 1 1/4 cups vegetable broth (about 3 glasses), cover, and cook over high heat for 5 minutes, then lower the heat and cook for the remaining time. Add the blended zucchini sauce and mix everything together.

Zucchini are rich in antioxidants, contain vitamins C and E, folic acid, are diuretic, and help with urinary tract issues. They are good for those with intestinal inflammation and can help with constipation.