To prepare pesto, place the basil leaves, garlic, cheese and pine nuts in the bowl of a food processor. Pulse to combine and then drizzle in the olive oil while machine is running. Blend to a smooth paste. Season with salt and pepper as needed. Set aside.
Fill a large stockpot 2/3 with water and bring to a boil. When the water boils, add 2 Tbsp. salt. Cook the pasta according to package directions. Drain and combine with pesto. Set aside.
Using a mandoline slicer or a vegetable peeler, cut very thin pieces (ribbons) from the full length zucchini, squash and carrots. When you peel down to the seeds or core, change to cut the other side.
Preheat a 10-in. or 12-in. fry pan or sauté pan over medium-high heat and then add 1 tablespoon olive oil. Add the vegetable ribbons and 1 garlic clove with salt and black pepper to taste. Turn ribbons every 10 seconds or so until crisp but tender. When done, remove from skillet and place in a serving bowl. Toss with lemon zest if desired, and set aside.
Pat shrimp dry with a paper towel and then season with salt and pepper. Add the remaining tablespoon olive oil to the pan over medium-high heat. Add the remaining garlic to the olive oil and stir for 10 seconds. Add the shrimp to the pan and saute until just pink on both sides, about 3 minutes. When shrimp are done, add in the vegetable ribbons to warm briefly. Pour the shrimp and vegetables on top of the pesto pasta and serve.