Ingredients
3 tablespoons extra virgin olive oil
1 garlic clove (crushed)
1/2 pound fresh young zucchini, cut into 1 inch by 1/4 inch strips.
1 pound medium shrimps, shelled, deveined, cut in half.
1/8 teaspoon red hot pepper flakes
2 tablespoons unsalted butter
1/4 cup freshly grated parmesan cheese (plus extra to pass around)
3/4 pound dried pappardelle
Preparation
Heat the oil in a large skillet over medium heat. add the garlic, let it cook until golden, about 30 seconds. Discard it. Add the zucchini and cook for 2 minutes. Add the shrimp, pepperflakes, and some salt and cook for about 3 minutes, tossing constantly, until the shrimp turn bright pink and firm to touch. Reserve 1/4 cup of the mixture for garnish. Set aside. Cook the pasta in salted boiling water per instructions on box, when finished, toss the pasta with the zucchini-and-shrimp mixture, add the butter, and the cheese, toss well. Transfer to heated serving platter and garnish with the reserved shrimp mixure. Pass around a small bowl of grated cheese.
