Pasta with Zucchini and Shrimp Originally Maccheroni alla Chitarra con Gamberi e Zucchini via The Geometry of Pasta |
- About 1/2 pound maccheroni all chitarra (that's the same thing as medium shells, right? Because that's what I used)
- 2-3 zucchini (about 2/3 pound) (they must have some weak-ass garden where they are, because our zucchini are about 2/3 pound EACH. That's just how badass we are. We used one zucchini and one small yellow squash)
- 4-1/2 tablespoons extra virgin olive oil
- 1 garlic clove, cut into matchsticks
- 1/2-2/3 pound raw shell-on prawns, shelled (prawns! La-de-da! Unfortunately, my chauffeur had the flu so I couldn't get to my man on the coast. I had to make due with a bag of frozen shrimp from Wal-mart. Scandalous.)
- 3-1/2 tablespoons butter
- 10 basil leaves, torn or shredded
Directions
- Top and tail the zucchini, then cut across into half to make them a manageable length. Slice each section lengthwise in thin, 1-2 millimeter slices, then stack the slices and cut into julienne strips the same width as the pasta will be when cooked. You could lightly season these with salt a few minutes, but it isn't really necessary.
Yeah, it's totally not going to happen like that. - Put the pasta on. (I would, but it doesn't go with my outfit at all)
- A few minutes before the pasta is cooked, heat a wide saucepan over medium heat. Add the oil and garlic, which should fry a little, but not color.
- Add the zucchini, prawns (shrimp), and salt and pepper to taste. Fry until prawns are half cooked, then add the butter. Sautee until the sauce is luscious (Whoo! Somebody had their thesaurus out when they wrote this!) and the zucchini is wilted, but with some bite.
- Drain the pasta and toss into the sauce, increasing the heat to high for the last 30 seconds. Stir in the basil and serve.
Good times! |
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