Method:

Cook the Pasta:

Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Once cooked, reserve 1 cup of pasta water, then drain the rest and set the pasta aside.

Sauté the Shrimp and Vegetables:

In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the garlic and cook for another 30 seconds until fragrant.

Toss in the zucchini slices and cook for about 5 minutes, stirring occasionally, until they’re softened and lightly golden.

Cook the Shrimp:

Add the shrimp to the pan and cook for 3-4 minutes, stirring occasionally, until the shrimp turns pink and opaque. Season with salt and pepper to taste.

Create the Sauce:

If you’re using wine, pour it into the pan now and allow it to cook for about 2 minutes, letting it reduce slightly. Then, add the heavy cream (or coconut cream for a dairy-free version). Stir everything together, scraping the bottom of the pan to incorporate all the flavors. Let the sauce simmer for 2-3 minutes until it thickens slightly.

Combine Pasta and Sauce:

Add the cooked pasta to the skillet with the shrimp and zucchini. Toss everything together, adding a little of the reserved pasta water to loosen the sauce if needed. Continue to toss until everything is well coated.

Finishing Touches:

Taste and adjust the seasoning with salt, pepper, and fresh lemon juice, if desired. Garnish with chopped fresh parsley for a fresh pop of color and flavor.

Variations:

Gluten-Free: Use gluten-free pasta for a gluten-free version of this dish.

Dairy-Free: Replace the heavy cream with coconut cream for a dairy-free alternative.

Vegetarian: For a vegetarian option, omit the shrimp and substitute with sautéed mushrooms or tofu.

Add Extra Veggies: You can also add other vegetables like cherry tomatoes, spinach, or bell peppers for added color and nutrition.