• Start by melting 4 tablespoons of butter in the pot over medium heat.
• Sprinkle in the flour over the surface of the melted butter and whisk until it is bubbly and has thickened into more of sauce consistency.
• Add your salt and pepper and whisk again.
• Then, add your uncooked pasta to the dish and get it well coated in your flour and butter mixture.
• Now, pour in the chicken broth. Squish things around with the back of spoon until as much of your pasta is submerged in the broth as possible.
• Place the lid on your pot and let it cook until al dente according to your pasta's directions. Stir halfway through to ensure the pasta has cooked evenly.
• Meanwhile, get your shrimp going while the pasta cooks.

For the Shrimp

• Start by melting 2 tablespoons of butter in a large skillet over medium heat
• Once your butter is melted and you pan is hot, add your frozen shrimp.
• The shrimp is done cooking once it turns pink and this can happen in as little as just a few minutes on each side.
• When the shrimp has thoroughly turned pink on both sides, turn off your pan and add one more tablespoon of butter to melt over the top of the shrimp and create a silky sauce.
• Set the shrimp aside for now to be added to the dish later.

To Finish the Dish

• By now your pasta should be done cooking
• Grate your 2 1/2 cups of cheeses, add it to your pasta, and stir until melted and creamy.
• Grate your 2-3 cups of summer squash and stir into the pasta.
• Now add in your chopped herbs, cherry tomatoes, and the shrimp with all it's cooking liquid.
• Finally toss all together, give one last taste test, and salt and pepper to taste if you feel it needs a little more.
• Top with some fresh herbs for garnish and serve on beautiful platter!