Prep the shrimp: If using frozen shrimp, thaw under cold running water. Pat dry and season with a pinch of salt and pepper. Set aside.

Sauté the aromatics: In a large pot, heat 2 tablespoons olive oil (and butter if using) over medium heat. Add onion, carrots, and celery. Cook 5–6 minutes until the onions soften and the carrots begin to tenderize.

Add peppers, zucchini, and garlic: Stir in bell pepper, zucchini, and garlic. Cook 2–3 minutes until fragrant. Avoid browning the garlic.

Build the base: Add tomato paste and cook 1 minute, stirring to coat the vegetables. If using, pour in the white wine and let it simmer for 1–2 minutes to reduce slightly.

Simmer the broth: Pour in the broth and add crushed tomatoes (if using), bay leaf, thyme, and a pinch of red pepper flakes. Bring to a gentle boil, then reduce to a simmer. Cook 10–12 minutes until the vegetables are just tender.

Add the shrimp: Stir in the shrimp. Simmer 2–4 minutes, just until the shrimp turn pink and opaque. Do not overcook.

Brighten and season: Turn off the heat. Add the zest of half the lemon and squeeze in 1–2 tablespoons lemon juice. Taste and adjust salt, pepper, and lemon to your liking.

Finish with herbs: Remove the bay leaf. Ladle into bowls and top with chopped parsley or dill. Serve hot.