Fettuccine With Shrimp
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼pounds medium-size shrimp
- 3small zucchini, about ¾ pound
- 3quarts water
- Salt to taste
- ¾pound fettuccine
- 2tablespoons olive oil
- 1tablespoon finely chopped garlic
- 2cups cubed ripe plum tomatoes
- ¼teaspoon hot red pepper flakes
- Freshly ground pepper to taste
- ½cup coarsely chopped fresh basil leaves
- ¼cup freshly grated Parmesan or peccorino cheese, optional
- 2tablespoons butter
Preparation
- Step 1
Peel and devein the shrimp.
- Step 2
Trim the ends of the zucchini and slice them thin, about ⅛ inch thick.
- Step 3
Bring the water and salt to a boil in a saucepan. Add the pasta and return to a boil. Cook, stirring, for 8 to 9 minutes, or according to package instructions. Drain, reserving ¼ cup cooking liquid.
- Step 4
Meanwhile, heat the oil in a nonstick skillet over medium high heat. Add the shrimp and garlic and cook briefly, stirring. Do not allow the garlic to brown. Add the zucchini, tomatoes, pepper flakes, salt and pepper. Cook, stirring, over high heat for about 3 minutes.
- Step 5
Return the pasta to the cooking kettle. Add the shrimp mixture, reserved cooking liquid, basil, cheese, if desired, and butter. Toss well over medium high heat and serve very hot after checking the seasoning.
Private Notes
Comments
Sautéed thick slices of the zucchini first and removed from the pan when I cooked the shrimp, then tomatoes. Used more basil. Delicious.