Step 1

1 Prepare the ingredients Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic. Pat the shrimp dry with paper towels; remove the tails, if desired. Place in a bowl; add the chopped garlic, capers, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; stir to coat.

Step 2

2 Cook the pasta Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Step 3

3 Cook the zucchini Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to a plate.

Step 4

4 Cook the shrimp Add the prepared shrimp in an even layer to the same pan (if the pan seems dry, add a drizzle of olive oil). Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Add the cooked zucchini and stir to combine.

Step 5

5 Finish & serve your dish To the pot of cooked pasta, add the cooked shrimp and zucchini, mascarpone, and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished shrimp and pasta garnished with the parmesan. Serve the remaining lemon wedges on the side. Enjoy!