Tomato Zucchini Shrimp Pasta 
Ingredients:—-
– 8 oz (220g) shrimp, peeled and deveined
– 2 medium zucchinis
– 8 oz (220g) pasta (we used fusilli)
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon black pepper
– 1 teaspoon fennel seeds
– 1/4 cup vegetable stock
– 1/2 teaspoon Cayenne pepper, optional
– 1 cup grated parmesan
Directions:—–
1. Cook pasta al dente in boiling water. Cook shrimp in a skillet with olive oil, black pepper, fennel seeds, and garlic powder until cooked. Set shrimp aside.
2. Sauté diced zucchini in the same skillet until golden. Remove and set aside.
3. In the skillet, cook cherry tomatoes with Cayenne pepper and vegetable stock until blistered.
4. Add shrimp, zucchini, cooked pasta, and parmesan to the skillet. Reheat for a few minutes.
5. Serve immediately with a drizzle of olive oil and more parmesan. Enjoy!