Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve tomatoes. Mince chives. Quarter lemon.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring occasionally, until golden brown and softened, 4-6 minutes.

Turn off heat; transfer to a medium bowl. Wipe out pan.

Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in pan used for zucchini 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.

Heat a drizzle of olive oil in pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown and slightly crispy, 5-7 minutes.

Turn off heat; season with salt and pepper. Transfer to bowl with zucchini. Wash out pan.

Use pan used for shrimp here.

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water, then drain.

While penne cooks, heat ½ TBSP butter (1 TBSP for 4 servings) and a drizzle of olive oil in pan used for mushrooms over medium-high heat. Add tomatoes and season with 1 tsp Italian Seasoning (2 tsp for 4), salt, and pepper. (Use the rest of the Italian Seasoning as you like.) Cook, stirring, until tomatoes are softened, 2-4 minutes.

Stir in half the chives and juice from half the lemon.

Reduce heat to low, then stir in stock concentrate and ¼ cup reserved pasta cooking water (⅓ cup for 4).

Whisk in crème fraîche; season with salt and pepper.

Add zucchini, mushrooms, and drained penne to pan with sauce; stir to combine. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Divide pasta between bowls. Sprinkle with Parmesan and remaining chives. Serve with remaining lemon wedges on the side.

Serve shrimp atop pasta.