Hidden Veggie Shrimp Pasta

1.Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2.While the pasta cooks, roughly chop the raw shrimp into very small pieces or pulse briefly in a food processor until finely minced but not pureed. Set aside.

3.Heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 3-4 minutes.

4.Add the finely grated carrot and zucchini to the skillet. Cook, stirring frequently, until the vegetables soften, about 5 minutes.

5.Add the minced shrimp to the skillet and cook for 2-3 minutes, stirring constantly until the shrimp turns opaque and is fully cooked.

6.Pour in the heavy cream and milk, stirring to combine. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken slightly.

7.Stir in the grated Parmesan cheese and dried Italian herbs. Season with salt and freshly ground black pepper to taste.

8.Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

9.Simmer the pasta and sauce together for 2 minutes to allow flavors to meld. Remove from heat.

10.Serve the pasta hot, garnished with finely chopped fresh parsley for a pop of color and freshness.