Put a pot of salted water on to boil for the spaghetti.
Finely grate the zucchini then use a hand blender to mix together with pine nuts, basil, parmesan cheese, pecorino cheese, olive oil and a pinch of salt.
In a saute` pan, brown a clove of garlic in olive oil and add the cherry tomatoes.
After 4 minutes, add the shrimp and fry until cooked through (2-3 minutes). Remove the garlic.
Cook the spaghetti until al dente. Drain and set aside 1/2 cup of the pasta water.
Add the spaghetti in the saute` pan, stir them with the shrimp and tomatoes. Turn off the flame and add the zucchini pesto with the pasta water to loosen up the sauce. Serve hot and enjoy!