In a nonstick pan, heat the oil with the garlic slices. When they start to brown, add zucchini, cherry tomatoes and shrimp. Sauté until the shrimp have lost their orange hue. Add the parsley and then add the cream of zucchini. Cook the pasta in salted water, drain it “al dente” and pour into the pan, along with the shrimp and zucchini. Sauté together for a few minutes. Add the diced tomatoes and chopped parsley. Finally, season with dill, pepper, salt and extra virgin olive oil.