Shrimp Scampi Pasta

Bring a large pot of salted water to a boil. Mince garlic, zest and juice lemon, and chop fresh herbs. Pat shrimp dry with paper towels and season lightly with salt and pepper. Prepare vegetable (slice, dice, or spiralize as desired).

Add pasta to boiling water and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.

While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Once hot, add shrimp and cook until just opaque, 2–3 minutes per side. Transfer to a plate.

Reduce heat to medium. Add remaining 2 tbsp olive oil to the skillet, then add minced garlic and cook, stirring, until fragrant but not browned, about 30 seconds. Add red pepper flakes if using.

Pour in lemon juice and vegetable broth (if using). Scrape up any browned bits. Stir in butter until melted, then add lemon zest. If using a vegetable, add it now and cook until tender-crisp, 2–4 minutes.

Return shrimp to the skillet. Add drained pasta and toss gently to coat with sauce, adding pasta water a splash at a time to reach desired consistency. Season to taste with salt and black pepper.

Transfer to serving bowls or a platter. Top with fresh herbs and grated Parmesan cheese. Serve immediately.