Shrimp and Zucchinni in a White Wine Cream Sauce

I feel like it's not fair that I'm writing about food when I'm so starving!  I don't remember fasting on Ash Wednesday being this hard when I was younger - hmmmmm, less self'control now?  Anyway, Lent has officially begun, so much more seafood!  I thawed a bag of peeled and deveined jumbo sized shrimp, then took the tails off.  I know for presentation purposes and maybe other reasons, you're supposed to keep the tails on.  I find it really annoying picking the tails off after they've been cooked, and I have to take the tails off when I dish up all of the kids plates, so I just think it's easier to do it before cooking them!  I dried the shrimp off and salted and peppered them.  I had been heating up a skillet with olive oil and 2 cloves sliced garlic.  I wanted the garlic to flavor the oil, so it was on pretty low.  I raised the temp and added the shrimp.  When the shrimp were almost cooked through, I took them out and added 2 diced zucchinni (1 yellow, 1 green).  I salted and peppered the zucchinni.  While the zucchinni was cooking, I boiled 1/2lb of rotini.  When the zucchinni was done, I took it out and added it to the shrimp.  I deglazed the pan with about 3/4c white wine and let it reduce.  Once it was reduced I added 1c heavy cream and added the shrimp and veggies back in.  When the rotini was done, I added it to the rest and when it was all warm, we dined!  There were no leftovers, so I couldn't take a picture!