Pasta with Shrimp, Zucchini, & Cherry Tomatoes

Pasta with Shrimp, Zucchini, & Cherry Tomatoes

from italianfoodforever.com
35 min

Living in landlocked Umbria with no coastline, our seafood comes from either the lakes within our region, or it has to be brought over from either coast,

Ingredients

  • 1/3 Cup Extra Virgin Olive Oil
  • 4 Small Zucchini, Cut Into Coins
  • 2 Cloves Garlic, Peeled & Sliced
  • 1 Pint Cherry Tomatoes, Cut In Half
  • 1 Pound Medium Shrimp, Peeled & Deveined
  • 12 Fresh Basil Leaves, Thinly Sliced
  • Pinch Red Pepper Flakes (Optional)
  • Salt & Black Pepper
  • 1 Pound Pasta
  • Fresh Chopped Parsley

Directions

  1. 1

    Heat the oil in a heavy skillet over medium heat, then brown the zucchini rounds until lightly browned on both sides.

  2. 2

    Use a scoop to remove the zucchini to a bowl and set aside.

  3. 3

    Place a large pot of lightly salted water on to boil for the pasta.

  4. 4

    Add the pasta and cook until it is "al dente" following the package instructions.

  5. 5

    While the pasta is cooking, add the garlic to the pan the zucchini was cooked in and cook just a minute or two over medium heat until it is fragrant.

  6. 6

    Add the tomatoes to the garlic, and cook for 3 to 4 minutes, then add the shrimp.

  7. 7

    Cook over medium heat, stirring often until the shrimp are pink and cooked through, about 5 minutes.

  8. 8

    Add the zucchini and cook another 1 to 2 minutes to reheat.

  9. 9

    Add the basil, salt, pepper, and pepper flakes if using, and keep warm.

  10. 10

    Drain the pasta, reserving a small cup of the pasta water, and return it to the pot.

  11. 11

    Add the shrimp mixture to the pasta and cook a minute or two over high heat adding a little pasta water as needed until it is piping hot.

  12. 12

    Serve, garnished with a sprinkling of chopped parsley.