Wash the zucchini and grate them using a coarse grater. Place the grated zucchini in a colander to drain excess water. Wash and thoroughly dry the basil. In a blender or food processor, combine the zucchini, basil, pistachios, a pinch of salt, and 4 to 5 tablespoons of extra virgin olive oil. Blend until smooth.

Peel and clean the shrimp, removing some of the shells. In a skillet, heat 3 tablespoons of extra virgin olive oil with a garlic clove (remove the garlic before adding the pasta) and a small piece of red pepper. Once hot, add the shrimp and quickly sauté on both sides. Add the sparkling wine or white wine and let it evaporate.

Serve the pasta onto plates and top with grated lemon zest and chopped pistachios.