Tomato Zucchini Shrimp Pasta sauce

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Ingredients:
– 8 oz (220g) shrimp, peeled and deveined
– 2 medium zucchinis
– 2 cups cherry tomatoes
– 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!

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