Soak sundried tomatoes in enough hot water to cover for 15 minutes to soften, then drain and chop.

Meanwhile, bring a large pot of water to a boil. Cook pasta until just al dente, about 7 minutes. Drain, reserving 1/2 cup pasta cooking water. Set aside.

Meanwhile, heat a large high-sided skillet over medium heat until hot. 

Add onion and garlic and cook until just beginning to brown and stick to the pan, 3 to 4 minutes. 

Stir in 1/2 cup broth and continue to cook until onion is translucent, about 4 minutes. 

Stir in beans, artichoke hearts, olives and chopped sundried tomatoes and cook 3 minutes, stirring occasionally. 

Add shrimp and cook 1 minute. 

Stir in remaining broth, wine, lemon juice, 1 teaspoon lemon zest and parsley and cook until shrimp is opaque throughout and liquid reduces and thickens slightly, about 4 minutes. 

Reduce heat to medium-low. 

Add cooked pasta, zucchini, black pepper and red chile flakes, and toss to combine. 

Stir in some reserved pasta cooking water if pasta appears too dry. 

Garnish with pine nuts and remaining lemon zest.