Place whole garlic in a small microwave-safe dish, add oil and cover with plastic wrap. Poke a hole in the top and microwave on high for 2 minutes. Remove, drain oil into a large skillet and use a fork to smash garlic in dish.
Combine Chobani with smashed garlic. Add salt and pepper to taste. Refrigerate, covered.
Heat garlic oil over medium-high heat, add sausage and cook until browned on both sides, 6-8 minutes total. Transfer to a large plate.
Add onion to oil and cook until soft, 2-3 minutes. Stir in zucchini and cook until tender, 4-5 minutes. Add tomato paste and cook, stirring, until darkened, 2-3 minutes.
Add wine and cook until reduced by half, about 15 minutes. Stir in rice and then pour in vegetable broth. Bring to a boil, reduce heat to low, cover and cook until rice is nearly tender, about 15 minutes. Uncover and place sausage and shrimp on top. Cover and continue to cook until shrimp are opaque, 3-5 minutes longer. Serve with Chobani garlic mixture, Tabasco and scallions.