Recipe from Realistic Eats
Salt & Pepper to taste
3/4 lb Fettucini
3/4 lb Zucchini
1/4 c olive oil
2 T minced garlic
1/2 t red pepper flakes
3 T coarsely chopped fresh basil
1/2 c Parmesan
Shrimp, peeled and deveined
Prepare pasta according to package directions.
While the pasta cooks, cut the zucchini into the smallest, longest julienne strips that you can manage and season with salt and pepper. If your zucchini is very fine, it doesn’t need to be cooked. If it’s a bit thicker, steam it for a few minutes.
I placed mine in a colander that I placed over the boiling pasta, and put a lid over top for about 2-3 minutes.
In a small saucepan – heat the olive oil over medium-high heat until hot. Add the garlic and cook until very lightly browned. Add the red pepper flakes, then quickly mix in the basil and remove from heat.
Drain the pasta, reserving about 1/2 c of the cooking liquid.
Saute the shrimp for about 3-5 minutes in a little bit of oil and garlic. Season with salt & pepper. Set aside.
Pour the pasta into a warm serving bowl, or, as I did, just put it back into the saucepan.
Add the zucchini, oil mixture and Parmesan cheese and toss well. Add some of the reserved pasta water to create a smooth sauce. Season with salt and pepper as needed.
Serve with shrimp and a bit of Parmesan on top.