Cut zucchini into 2 inch by 1/4 inch sticks.

Peel and devein shrimp.

Cook fettuccine according to package directions.

Heat olive oil in a large sauté pan over medium heat.

Add chopped garlic and parsley to the pan.

Cook for 1 minute, until fragrant.

Add zucchini to the pan.

Cook for an additional minute.

Add shrimp, dry white wine, salt, black pepper, and butter to the pan.

Stir well to combine.

Cook shrimp for 5 minutes, or until they are no longer opaque.

Drain the cooked fettuccine.

Add the drained pasta to the pan with the shrimp and zucchini mixture.

Toss all ingredients together to mix well.

Season with salt and pepper to taste.

Use tongs to pull pasta onto a serving platter.

Top with shrimp, zucchini, and any remaining seasonings from the pan.

Squeeze two lemon wedges over the dish.

Garnish with remaining lemon wedges and chopped parsley.