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.