Pasta With Zucchini Shrimp & Saffron Recipe
Pasta With Zucchini Shrimp & Saffron Recipe
Ingredients:
1/3 c of EVOO
3 pcs of zucchini (medium); thinly cut to rounds
1/2 c of vegetable or chicken stock
1 lb of fresh pasta (Fettuccine or Tagliolini)
1/2 tsp threads of Saffron
1 lb of shrimp (medium); peeled, then deveined & cut to 1/2″ pcs
2 pcs of tomatoes (ripe); peeled, then seeded & chopped
10 pcs of leaves of basil (fresh); sliced thinly
1 pc of garlic clove; minced
1 Tbsp of butter (unsalted)
Salt (Kosher)
Pepper (black); ground fresh, for taste
Cheese (Parmesan)
Instructions:
Place oil into large heavy skillet on medium stove heat. Brown rounds of zucchini in different batches in heated oil for 2-3 mins ’til golden.
Scoop rounds off skillet w/ spoon w/ slots; drain on paper-towels. Repeat ’til the rest of zucchini becomes cooked.
Cook pasta in salted boiling water as stated in package instructions. Meanwhile, mix saffron and stock in small pan then bring it to boil and set it aside.
Increase stove heat to high for skillet containing zucchini mix. Make sure oil in pan is 1 Tbsp or more, add more oil if not.
Once oil becomes heated very well, add shrimp then cook and stir for 2 mins ’til cooked. Add garlic along w/ tomatoes; cook about 2-3 mins more. Add basil, stock along w/ butter then season w/ pepper and salt for taste.
Drain pasta then add immediately to pan w/ sauce. Quickly toss on low stove heat ’til combined. Immediately serve w/ shredded Parmesan.
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