Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil

Meanwhile, thinly slice 2 shallots, roughly chop 6 cloves of garlic and pat dry 16 raw jumbo shrimp (peeled & deveined) with paper towels, then season with sea salt & black pepper just on one side

After heating the olive oil for a couple of minutes, add in the shrimp, all in a single layer, cook for 60 seconds per side, then remove from the pan and set aside covered with foil paper

Using the same pan with the same heat, add in the sliced shallots and chopped garlic, mix with the olive oil, after 2 minutes add in 1 tsp dried thyme and season with sea salt and a generous portion of black pepper, mix together, then add in 3 ½ cups vegetable broth, turn up the heat to a high heat

Once the broth comes to a boil, add in 2 ¼ cups penne pasta, mix together and cook for 8 to 9 minutes, then place a lid on the pan and lower to a low-medium heat, simmer until the pasta is cooked al dente, about 2 to 4 minutes

Once the pasta is cooked al dente, remove the lid and add the reserved shrimp into the pan, place the lid again and turn off the heat, let it sit for 1 minute, at this point there will still be some broth left in the pan, which should have slightly thickened thanks to the starch in the pasta, this will ensure the pasta dish does not go dry and gives a beautiful little sauce at the bottom of the pan

After 1 minute and the shrimp are heated through, remove the lid, finely grate in the zest of ½ a lemon (making sure to avoid the white pith) and sprinkle with a generous portion of finely chopped fresh parsley, serve at once, enjoy!