Garlicky shrimp, zucchini and tomato pasta

Ingredients:

2 Tbsp extra-virgin olive oil

2 Tbsp unsalted butter

1 medium zucchini, cut into 1/4-inch slices

1 lb uncooked shrimp, large-size, peeled and deveined

1 cup grape tomatoes, cut in half

1/2 tsp dried oregano

1/4 tsp red pepper flakes

Salt and pepper

3 cloves garlic, minced

8 ounces spaghetti

1/2 cup reserved pasta water

Zest of 1/2 of a lemon

Handful of fresh Italian parsley, chopped

Fresh, grated Parmesan cheese

Directions:

Fill a large pot with water and bring to a boil. Salt water. Cook spaghetti according to package directions.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add zucchini in a single layer; cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Lower heat to medium.

Add butter and melt. When butter is melted add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, red pepper flakes, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water; sauté, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more.

Add lemon zest and strained spaghetti to shrimp mixture. Top with parsley and Parmesan cheese.