Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions. Drain and set aside.

Meanwhile, pat the shrimp dry and season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Refrigerate until needed.

Add the cherries, zucchini, and minced garlic to a large bowl. Add the halved basil leaves and season with salt, pepper, and crushed red pepper. Add 2 tablespoons of lemon juice and toss to combine. Set aside.

Melt 2 tablespoons of butter over medium-high heat in a wide pot until bubbly and frothy. Add the shrimp in an even layer and cook, flipping once, until browned and nearly opaque. Remove and transfer to a bowl.

Add the remaining 2 tablespoons of butter to the pot. Once melted, add the bowl of tomatoes and zucchini and cook, stirring often, until the vegetables have just begun to soften, about 7 to 8 minutes. Taste and season with salt, pepper, and crushed red pepper.

Add the shrimp and the spaghetti to the pot and toss to combine. Remove from heat.

Divide the spaghetti between plates and sprinkle with a few extra basil leaves. Drizzle with a touch of extra virgin olive oil, if desired. Enjoy!