Also, this meal exemplifies the notion of the holding pattern.
Need to do something else? This is a fine place to take a break from the prepping.
Next, take your butter, basil, oregano, parsley, and garlic and put them in a pan, over super low heat, stirring often. After about 15 minutes, remove from the heat. Now you've got your garlic butter.
And another good place to go and hang out with your guests without worrying about the meal burning.
When you're starting to think about getting dinner actually underway, put a pot of water on the stove to boil.
Go see how everyone's doing, and see just how hungry people are. If they're starting to need sustinance, put your fettuchine in the pot and get that cooking.
Next, drain the water from the bowl that has your shrimp in it. Toss the shrimp with salt and pepper. Pour your garlic butter into a decent sized sauté pan, and set the heat to medium-high. As that's starting to get good and hot, add the shrimp to the pan. After about 5 minutes, flip the shrimp, add your wine and lemon juice, and pop the zucchini and red pepper in there as well. After another 3 to 5 minutes add your grape tomatoes, and simmer for another 3ish minutes.
If one of your guests is running a little late, or you just feel like putting the meal on hold for a few minutes, you still can. Drop the heat on the shrimp pan to low (or off, depending on how long you want to slow things down for), and kill the heat on the fettuchine pot.
When you're ready to plate, drain your pasta, and turn the heat up to medium-low on your shrimp pan. Add the pasta to the shrimp pan, and with a set of tongs, toss it to get everything mixed in together. And serve.