Once water is boiling, add pasta and cook until al dente, 10-12 minutes.

Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.

While pasta cooks, trim zucchini ends, halve lengthwise, and cut into 1/2" slices. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Core tomato and cut into 1/2" dice.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Pat shrimp dry. Season all over with 1/4 tsp. salt and a pinch of pepper.

Place zucchini on prepared baking sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.

Roast in hot oven until zucchini is tender, 8-10 minutes.

Carefully remove from oven.

While zucchini roasts, continue recipe.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add shrimp to hot pan. Stir occasionally until pink and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner.

While shrimp cooks, continue recipe.

Place another large non-stick pan over medium heat and add 2 tsp. olive oil.

Add minced garlic and parsley, white portions of green onions, and tomatoes to hot pan. Stir occasionally until garlic is fragrant, 30-60 seconds.

Add cooking wine, 1/2 cup reserved pasta cooking water, and chicken base. Stir to combine and bring to a simmer.

Once simmering, reduce heat to medium-low.

Add half the cheese (reserve remaining for garnish) to hot pan. Stir occasionally until combined and sauce is slightly thickened, 2-3 minutes.

If sauce is too thick, add additional reserved pasta cooking water, 1 tsp. at a time, until desired consistency is reached.

Stir in cooked pasta, shrimp, and roasted zucchini until combined, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping pasta with remaining cheese, green portions of green onions, and red pepper flakes (to taste). Bon appétit!