Cook pasta as directed on package; drain, rinse, and set aside.
Heat oil in a large skillet over medium heat. Season shrimp with 1/8 teaspoon each of salt and pepper and toss into hot skillet. Cook approximately 3 minutes or until shrimp turns pink, flipping over once halfway through. Remove from skillet and set aside.
Dice zucchini. Add to the skillet along with the corn and the peas. Cook and stir for about 5 minutes, until lightly browned and the zucchini is crisp-tender.
Add cooking wine and butter to skillet; toss all ingredients together to coat. Return shrimp to skillet until warm, approximately 1 minute. Remove from heat.
Stir in lemon juice, roughly torn basil leaves, and remaining salt and pepper.
Serve over pasta with sliced kiwi on the side.