One-Pot Pasta Primavera With Shrimp

• 12 ounces short pasta, such as penne or fusilli
• 4 garlic cloves, thinly sliced
• 2 1/2 teaspoons (or more) kosher salt
• 3/4 teaspoon (or more) freshly ground black pepper
• 1 (10-ounce) bag frozen broccoli florets
• 6 ounces green beans, preferably haricots verts, trimmed
• 8 ounces large shrimp, peeled, deveined, tails left on
• 1 pint cherry tomatoes, sliced in half
• 1 cup frozen green peas
• 3 tablespoons unsalted butter
• 1 teaspoon finely grated lemon zest
• 3/4 cup finely grated Parmesan, plus more for serving
• 1/4 cup coarsely chopped basil
• Red pepper flakes (for serving; optional)

1. Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another 1/2 cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.
2. Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.
3. Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.

short pasta, garlic, kosher salt, ground black pepper, frozen broccoli, green beans, shrimp, cherry tomatoes, frozen green peas, unsalted butter, lemon zest, basil, red pepper

Taken from www.epicurious.com/recipes/food/views/one-pot-pasta-primavera-with-shrimp (may not work)