Shrimp Penne Primavera: One-Pot

Instructions:

1. Heat the olive oil and 1 tbsp of butter over medium-high heat in a 5-quart Dutch oven or deep sauté pan.
2. Pat the shrimp dry to ensure a better sear. Add shrimp to the pot and cook for 1–2 minutes per side until they just turn pink and opaque. Remove them immediately to a plate.
3. In the same pot, add the remaining tablespoon of butter. Sauté the shallots and garlic for 1 minute until fragrant and translucent.
4. Pour in the chicken broth and bring to a boil. Stir in the dried penne and reduce heat to medium-low.
5. Cover and simmer for 10–12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed.
6. Stir in the frozen peas, sliced carrots, and diced zucchini. Cook for 2-3 minutes until the vegetables are tender.
7. Stir in the baby spinach until just wilted.
8. Remove from heat. Stir in the grated Parmesan cheese, lemon juice, lemon zest, and chopped parsley to create a velvety sauce.
9. Fold the seared shrimp back into the pot, utilizing residual heat to finish cooking them. Serve immediately.