Step 1

Cook pasta al dente according to package directions in salted water. Drain, toss with a drizzle of olive oil and set aside.

Step 2

Meanwhile, melt 2 tablespoon butter in 1 tablespoon olive oil in a large heavy bottom pan over medium high heat. Add shrimp and season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook for approximately 2-3 minutes per side, just until opaque, then remove from skillet. Chop off tails once cool enough to handle if desired.

Step 3

To the now empty pan (don’t clean out oil), heat 1 additional tablespoon olive oil over medium-high heat. Add onions and sauté for 3 minutes. Add bell peppers and sauté for 2 additional minutes. Add zucchini, garlic and red pepper flakes and sauté for 1 additional minute.

Step 4

Stir in crushed tomatoes, diced tomatoes, tomato paste, sugar, bouillon and all seasonings. Gently simmer for 8-10 minutes, stirring occasionally.

Step 5

Stir in the heavy cream and fresh basil and warm through. Stir in shrimp and pasta and warm through. Taste and season with additional salt, pepper, red pepper flakes and/or sugar to taste.

Step 6

Garnish with freshly grated Parmesan Cheese and parsley if desired.