In a medium bowl, mix together ¼ cup olive oil, 1 Tablespoon honey, 2 cloves of grated garlic, 1 teaspoon dried parsley, 1 teaspoon paprika, ¼ teaspoon onion powder, ¼ teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon lime juice.

Reserve 2 Tablespoons of the shrimp marinade in a small bowl.

Pour the remaining marinade over 1 pound peeled and deveined shrimp. Stir to coat and allow to sit for at least 15 minutes.

While shrimp marinates, cook ½ pound of pasta according to the package directions until al dente.

Once cooked, drain the pasta and add it to a large bowl. Set the pasta to the side.

Heat a large skillet over medium heat. Add the marinated shrimp and cook 3 minutes per side.

Remove the shrimp from the skillet but leave any additional juices/marinade in the skillet.

Add 2 diced zucchini, 1 diced bell pepper, and 1/2 diced red onion into the skillet and sauté to your desired level of done-ness. I usually cook them about 5 minutes.

Mix the vegetables into the pasta bowl with the shrimp and stir to combine.

Add the reserved marinade to finish off the pasta and season with salt and pepper as needed.