This is a very easy recipe perfect for summer dining (or any other time of year).
It's especially good now when fresh veggies and herbs are readily available either in your local market, garden or farm stand. BUT, I decided to prepare it before going shopping (as the photo shows) and used dried herbs — fresh ones next time.
Pasta with Zucchini and Shrimp
The recipe originally served 4 to 6 and was featured on a recent public television episode of Cooking with Nick Stellino 2. I also had a variation in our bookshelf copy of the 1997 cookbook, Nick Stellino's Mediterranean Flavors. (We also like cookbooks.)
- 3 TBSP olive oil
- 1/2 lb. small, peeled, uncooked shrimp (whole or cut in half)
- 1/2 lb. pasta (penne, rigatoni, bow ties)
- 1 TBSP chopped fresh basil OR 1/2 tsp dried *
- 1 TBSP chopped fresh parsley OR 1/2 tsp dried
- 1 TBSP chopped fresh mint OR 1/2 tsp dried
- 2 finely chopped garlic cloves OR 1 tsp jarred chopped garlic
- 1/8 tsp red pepper flakes (optional)
- 1/4 C dry white wine
- 1/2 C low-sodium chicken broth
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp turmeric
- 1 TBSP butter
- Grated cheese to taste
* If fresh herbs are not available, the substitution is: 1 tablespoon fresh herbs are equal to 1 teaspoon of dried herbs. Another rule of thumb is half dried herbs in place of when a recipe calls for fresh herbs.
- Cook pasta until it is “al dente” (firm) vs. soft; translates to cooking for less than the specified package time.
- Heat olive oil in large sauté pan, add shrimp and cook 30-45 seconds (do not fully cook) season with salt and pepper while cooking.
- Remove shrimp with slotted spoon while still under-cooked.
- Add chunked zucchini to olive oil and cook over high heat until softened. Add chopped garlic, parsley, mint, basil and (if using) red pepper flakes to zucchini.
- Pour in white wine to deglaze pan; add chicken stock; then add turmeric.
- Put shrimp back into sauce before adding “al dente” pasta. The sauce will be absorbed by the pasta.
- Add butter to sauce, then sprinkle with grated cheese.
According to Chef Nick, grated cheese is never served on shellfish in Italy, but he noted that this was his recipe — now it's ours and (maybe) yours, as well.