Heat 6 quarts of water in a large pot, bring to a boil. Add a pinch of salt and olive oil (optional, prevents sticking).
Add Pasta to boiling water, stir occasionally and start sauce. Cook for 11-13 minutes.
Heat olive oil and 2 tablespoons of butter in a large pan or skillet over medium heat. You don't want to burn the butter.
Add garlic and sauté until fragrant (about 30 seconds - 1 minute). Then add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side and then flip.
Pour in broth or wine, add red pepper flakes (optional) and add summer squash, tomatoes, parmesan and cream. Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through and squash is soft.
Drain pasta and add to sauce, stop with half the parsley. Stir to combine and then plate. Top with additional parsley and serve hot! Enjoy