• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch-thick half-moons. Trim and slice scallions, separating whites from greens. Peel and mince or grate garlic.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain.

• While pasta cooks, rinse shrimp* under cold water, then pat dry with paper towels. • Season all over with Italian Seasoning and a pinch of salt and pepper.

• Once pasta has cooked for 5 minutes, heat a drizzle of oil in a large pan over medium heat. Add zucchini, scallion whites, and garlic; cook, stirring occasionally, until slightly softened and lightly browned, 2-4 minutes. • Stir in shrimp, stock concentrate, crushed tomatoes, and 1⁄4 cup reserved pasta cooking water (1⁄2 cup for 4 servings). Bring to a boil, then reduce to a low simmer. TIP: If pasta isn’t done cooking yet, ladle pasta water directly from pot. • Cook, stirring occasionally, until shrimp are opaque and cooked through and zucchini is tender, 3-4 minutes.

• To pan with shrimp, add drained spaghetti and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until butter has melted and everything is coated in sauce, 1-2 minutes. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time. • Taste and season with salt and pepper if desired. TIP: For extra richness, finish pasta with a drizzle of olive oil.

• Divide pasta between shallow bowls. Garnish with scallion greens and serve. Shrimp are fully cooked when internal temperature reaches 145°.