Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.

In a large skillet, heat olive oil over medium-high heat. Season shrimp with salt and pepper, add to skillet, and sauté for about 1 minute per side until pink and opaque. Remove and set aside.

Lower heat, add a splash of olive oil to the skillet, then add garlic and shallots. Sauté for 1 minute until golden.

Incorporate diced tomatoes and cook for another minute. Add zucchini and sauté for an additional minute.

Pour in chicken broth and add crushed red pepper flakes. Return shrimp to skillet and let simmer for 30 seconds.

Add drained pasta to the skillet, toss gently with sauce and shrimp. Adjust consistency with reserved pasta water if needed.

Remove from heat, toss in parsley, and serve with Pecorino Romano cheese if desired.