In a small bowl, toss shrimp with 1 tsp. garlic and 1 tsp. olive oil.
Heat 1 tsp. olive oil in a medium saute pan over medium-high heat.
Add shrimp to pan, season with 1/4 tsp. salt and 1/8 tsp. pepper. Cook 30-45 seconds per side.
Remove shrimp and set aside.
Reduce heat to medium and add remaining olive oil and garlic to pan; cook, stirring for 30 seconds. Add zucchini and tomatoes; season with remaining salt and pepper and cook, stirring occasionally, for 4 minutes or until vegetables begin to soften.
Add cannellini beans, shrimp and any shrimp juices that may have collected. Cook, stirring for 2-3 minutes or until beans are heated through and shrimp is opaque.