1. Heat vegetable oil in a small, heavy pot over high heat. Add the capers and fry until they open and have turned dark and crispy (2 to 3 minutes). Spoon capers onto paper towel to drain. 
2. Working in batches, add the basil leaves and fry until crispy (about 30 seconds). Add to paper towel with capers. 
3. Cut shrimp in half on a diagonal through the middle and season with salt and pepper. Reserve. 
4. Bring a large pot of salted water to boil and cook pasta. Drain pasta and reserve ½ cup cooking liquid.
5. Place olive oil in a skillet large enough to hold pasta. Heat over medium-high heat. Add zucchini. Sauté until zucchini is tinged with colour (about 3 minutes). Add garlic and shrimp. Continue cooking until shrimp turns pink (about 2 minutes more). 
6. Add pasta and cooking liquid to pan with vegetables and shrimp. Toss together and season well with salt and pepper. Stir in butter/margarine. Crumble half of the fried basil and capers into pasta. Garnish each serving with remaining fried capers and fried basil leaves.