Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining the pasta. Set the pasta aside.

Step 2: Season and Sear the Shrimp

1. Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.

Step 3: Sauté the Vegetables

1. In the same skillet, add 2 tablespoons of olive oil over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the diced zucchini and cook for 4-5 minutes, stirring occasionally, until tender but still slightly crisp.

Step 4: Make the Tomato Sauce

1. Stir in the cherry tomatoes and cook for 2-3 minutes until they start to soften and release their juices.
2. Add the tomato sauce or crushed tomatoes, red pepper flakes (if using), oregano, basil, salt, and black pepper. Simmer the sauce for 5-7 minutes, stirring occasionally, until slightly thickened.

Step 5: Combine the Sauce and Pasta

1. Add the reserved pasta water to the tomato sauce to loosen it, stirring well.
2. Return the cooked pasta to the skillet, tossing it in the sauce to coat evenly.

Step 6: Add the Shrimp

1. Gently fold the cooked shrimp into the pasta and sauce, allowing them to reheat for 1-2 minutes.

Step 7: Garnish and Serve

1. Plate the pasta and top with grated Parmesan cheese, fresh parsley, and basil. Serve hot and enjoy the perfect balance of flavors and textures.