Sunday, October 26, 2014

Pasta with Zucchini and Shrimp

     Our garden has been zucchini fabulous this season. Even in late October, it's still producing. We have been desperately searching for ways to use it up. There's only so many zucchini breads or zucchini boats you can eat. The recipe we settled on turned out to be extremely easy and tasty. While we made some adjustments for what was actually on hand, I think we're actually pretty close to the intended recipe here. We're calling it a winner. As always, notes and changes are in blue.

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
  1. 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.
    (Now the previous instructions as we did it: Cut the ends off the zucchini. Run the bastard through a mandoline with the julienne blades in. Don't worry about how long you cut them. Carry on.)
  2. Put the pasta on. (I would, but it doesn't go with my outfit at all)
  3. 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. 
  4. 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.
  5. 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!

1 comment:

  1. Thanks for coming and linking up at The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST The Midnight Baker ! I hope to see you there!