Bring a large pot of salted water to a boil. (TIP: Cover pot with a lid to boil water faster.) Wash and dry produce.

Trim and halve zucchini lengthwise; thinly slice into half-moons. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.

Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium heat.

Add panko, a pinch of salt, and pepper; cook, stirring occasionally, until golden brown, 3-5 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Use pan used for shrimp here.

Meanwhile, heat a drizzle of oil in pan used for panko over medium-high heat. Add zucchini; cook, stirring occasionally, until browned and softened, 2-3 minutes. Season with salt and pepper.

Add scallion whites; cook, stirring occasionally, until softened and fragrant, 30-60 seconds more.

Stir in cream sauce base, stock concentrate, garlic powder, ½ cup reserved pasta cooking water, ¼ tsp sugar, and juice from half the lemon. (For 4 servings, use ¾ cup pasta cooking water, ½ tsp sugar, and juice from whole lemon.)

Add drained ravioli to pan with sauce; turn to coat. Simmer until sauce has thickened, 1-2 minutes more.

Turn off heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper. TIP: If necessary, stir in more pasta cooking water a splash at a time until everything is coated in a creamy sauce.

Divide ravioli between shallow bowls and top with toasted panko. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.

Add shrimp to sauce along with ravioli.