Bring a large pot of water to a boil. Cook pasta according to package directions, drain well, and place on a sheet tray with half the olive oil to cool.
In a skillet over medium/high heat add remaining olive oil and onion. Cook until translucent, about 1-2 minutes.
Add shrimp and garlic. Sauté for 2-3 minutes then add zucchini.
Deglaze with wine. Add chicken broth, peas, pasta, lemon juice mix well. Top with parsley.
