Set a large pot to boil for pasta. Meanwhile, spiral cut the zucchini and mince the garlic.
Heat a teaspoon of oil in a large pan and the shrimp, 2-3 minutes on each side.
Meanwhile, cook the pasta according to package directions.
Set the shrimp in a bowl and add another tablespoon of oil to the hot pan. Saute the zucchini and cook until nearly done, 5-7 minutes. The zucchini should still have a tiny bit of crunch.
Create a gap in the center of the pan and add another teaspoon of oil. When the oil is hot, saute garlic until softened, just a minute or two. Remove from heat.
While the zucchini is cooking, heat the vegetable oil in the smallest pan you have. You want the oil about 1 inch deep. You know it's ready when you add a tiny drop of water to the oil and it sizzles like crazy.
When the oil is hot, drop in a sage leaf. They should fry up in 30 seconds or less. Get them out with a metal slotted spoon, spider or fork. Set out on a paper towel and allow them to dry for a minute.
When everything is cooked, add the shrimp and pasta to the zucchini and toss together with salt and the remaining olive oil. Crumble sage leaves on top, and serve!