Tomato Garlic Shrimp Spaghetti

🥘 Ingredients

• Italian Seasoning
  2 tbsp
• Veggie Stock Concentrate
  2 unit
• black pepper
• butter
  1 tbsp
• cooking oil
  1 tsp
• crushed tomatoes
  2 unit
• garlic
  4 clove
• paper towels
• salt
• scallions
  4 unit
• shrimp
  20 oz
• spaghetti
  12 oz
• zucchini
  2 unit

🍳 Cookware

• large pot
• large pan

1. 

   1

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

   zucchini: 2 unit, scallions: 4 unit, garlic: 4 clove
2. 

   2

   Once water is boiling, add spaghetti to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

   spaghetti: 12 oz
3. 

   3

   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 black pepper .

   shrimp: 20 oz, paper towels, Italian Seasoning: 2 tbsp, salt, black pepper
4. 

   4

   Once pasta has cooked for 5 minutes, heat cooking oil in a large pan over medium heat. Add zucchini, scallion whites, and garlic and, stirring occasionally, until slightly softened and lightly browned, 2-4 minutes. Stir in Veggie Stock Concentrate , crushed tomatoes , and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until shrimp are opaque and cooked through and zucchini is tender, 3-4 minutes. TIP: If pasta isn't done cooking yet, ladle pasta water directly from the pot.

   cooking oil: 1 tsp, Veggie Stock Concentrate: 2 unit, crushed tomatoes: 2 unit
5. 

   5

   While water is boiling, add drained spaghetti and butter to pan with shrimp, and stir until butter has melted and everything is coated, 1-2 minutes. TIP: If sauce seems too thick, stir in more reserved pasta water a splash at a time. Season with salt and pepper if desired. TIP: For extra richness, finish pasta with a drizzle of olive oil.

   butter: 1 tbsp
6. 

   6

   Divide pasta between shallow bowls. Garnish with scallion greens and serve.