Spicy Shrimp Spaghetti & Steak

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

Reserve ¼ cup pasta cooking water (⅓ cup for 4 servings), then drain. Reserve pot for Step 5.

While pasta cooks, pat steak* dry with paper towels; season all over with Italian Seasoning, salt, and pepper.

Heat a drizzle of oil in pan used for panko over medium-high heat. Add steak and cook to desired doneness, 5–7 minutes per side. TIP: If steak is browning too quickly, reduce heat and cover pan.

Turn off heat; transfer to a cutting board to rest. Wipe out pan.

Rinse shrimp* under cold water, then pat dry with paper towels.

Heat a drizzle of oil in pan used for steak over medium-high heat. Add zucchini and shrimp; season with salt and pepper. Cook; stirring occasionally, until zucchini is tender and shrimp are cooked through, 4-6 minutes.

While shrimp and zucchini cook, combine marinara, garlic powder, seafood stock concentrate, chicken stock concentrate, reserved pasta cooking water, ¼ tsp sugar (½ tsp for 4 servings), and as many chili flakes as you like in pot used for pasta. Bring to a simmer over medium-high heat, then reduce heat to medium low. Simmer, stirring occasionally, until slightly thickened, 3-5 minutes.

Meanwhile, in a medium bowl (large bowl for 4 servings), toss arugula with half the Parmesan, a drizzle of olive oil, juice from one lemon wedge, salt, and pepper (large drizzle of olive oil and juice from two lemon wedges for 4).

Taste and season with additional lemon juice, salt, or pepper if desired.