Pasta with Zucchini and Shrimp

Shrimp

Fresh peas are a natural match for orecchiette pasta - the "little ears" are just concave enough to nestle one pea. In Southern Italy they are also combined with cavatelli - the tightly clenched pasta shells.

This recipe uses prosciutto and mushrooms for additional flavor, but you can omit them and still have a very tasty dish. If you prefer rice to pasta as your starch of choice, you can spoon this pea melange over steamed Basmati rice. It would make a wonderful side for grilled or roasted fish.

Serves: 4
Ingredients:

1 garlic clove

6 tbs. extra virgin olive oil

¾ lb. small zucchini, diced

4 large tomatoes, diced

8 oz. medium shrimp, shelled & deveined

1 fresh chile pepper (optional)

fresh basil leaves

¾ lbs. pasta

sea salt and fresh ground black pepper to taste

Directions:

Saute the garlic with the olive oil in a large sauce pan over low heat until light gold.
Add the zucchini and cook, raising the heat to high, until lightly browned. Add the tomatoes, shrimp, the chile pepper (if using), basil and - if necessary 2-3 tbs. water.
Stir over heat until shrimp is just cooked through and still tender, and then turn off heat.

In the meantime, cook the pasta to al dente in boiling, salted water.

Drain pasta and gently mix with the sauce.

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