Peel and devein the shrimp

• Twist off the shrimp heads and peel away the shell, legs and tail.
• Run a small knife down the back of each shrimp and pull out the vein.
• Rinse the shrimp and repeat with the rest.

Prep the vegetables

• Chop the shallots.
• Finely dice the squash and zucchini.

Season the shrimp

• Toss the shrimp with the citrus garlic seasoning, red pepper flakes and paprika.

Cook the bucatini

• Boil the bucatini in salted water until al dente.
• Drain, keeping a little pasta water.

Sauté the vegetables

• Heat olive oil in a pan and soften the shallots.
• Add the squash and zucchini and cook until tender.

Cook the shrimp

• Add the seasoned shrimp to the pan and cook until pink and opaque.

Combine and serve

• Toss the drained bucatini with the shrimp and vegetables, loosening with pasta water.
• Season to taste and serve.