Bring a large pot of lightly salted water to a boil. Add 6 oz of linguine. Cook for 9-11 minutes, or until al dente, stirring occasionally. Reserve about ¼ cup pasta cooking water. Strain linguine; shake off excess water. Return to pot. Drizzle with 1-2 teaspoons of olive oil. Stir to coat.

Place ½ oz of sun-dried tomatoes in a small bowl. Cover with 1½ oz of vegetable broth with lemon juice. Let soak at least 5 minutes, or until softened. Once softened, roughly chop sun-dried tomatoes. Return to bowl with broth. Trim ends from 10 oz of summer squash. Halve lengthwise. Lay flat and slice across into half-moons, about ½ inch thick. Mince 1 whole garlic. Zest 1 whole lemon with a microplane (or small holes of a box grater) over a small bowl. Quarter lemon.

Rinse 20 oz of shrimp. Pat dry with paper towels. Heat 1 tbsp of butter in a large sauté pan over medium-high heat. Add summer squash to hot pan. Cook 2-3 minutes, or until lightly browned, stirring occasionally. Add shrimp, garlic, and 1 tbsp of butter. Season with half the 1 tsp Tuscan heat spice, ¼ tsp salt, and a pinch of pepper. Cook 3-5 minutes, or until squash softens, stirring frequently.

Add sun-dried tomatoes with broth and reserved pasta cooking water to pan with shrimp and summer squash. Cook 2-3 minutes, or until shrimp are fully cooked and sauce has slightly reduced, stirring occasionally. Remove from heat. Add 2 tbsp of butter. Stir until butter has melted.

Transfer linguine to pan with shrimp and veggies. Squeeze juice from 2 lemon wedges over pan, removing any seeds. Add about half the lemon zest. Stir to combine. Season with salt, pepper, and chili flakes to taste.

Divide buttery lemon-garlic shrimp with linguine between bowls. Sprinkle with Parmesan cheese and remaining lemon zest. Serve with remaining lemon wedges on the side. Enjoy!