SHRIMP AND PASTA MEDLEY

Shrimp and Pasta Medley image

Provided by Pierre Franey

Categories dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 pound dry egg noodles or fettuccine
4 tablespoons olive oil
1 cup coarsely chopped red onions
1 pound small zucchini, cut into 1-inch thick slices, about 3 cups
2 sweet red peppers, cored and seeded, cut into 1/2-inch cubes
Salt and freshly ground pepper to taste
1 1/4 pounds medium shrimp, peeled and deveined
6 ripe plum tomatoes, cut into 1/2-inch cubes
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1/4 teaspoon red pepper flakes
1/4 cup pitted small green olives
1/2 teaspoon saffron stems
4 tablespoons fresh chopped coriander or basil
1 tablespoon red-wine vinegar

Steps:

Bring salted water to a boil, add the noodles, stir and cook according to package instructions. The pasta should be al dente. Drain and reserve 1/4 cup of cooking liquid.
Meanwhile, heat 2 tablespoons of the olive oil in a large skillet or wok. Add the onions, zucchini, red peppers, salt and pepper. Cook, stirring, over high heat until wilted, about 3 minutes.
Add the shrimp, tomatoes, garlic, ginger, pepper flakes, olives and saffron. Cook and stir about 3 minutes longer over high heat.
Add the remaining 2 tablespoons olive oil, the drained noodles, the basil or coriander, the vinegar and, if needed, the reserved cooking liquid. Toss and stir well. Bring to a simmer and cook for 2 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 541, UnsaturatedFat 15 grams, Carbohydrate 61 grams, Fat 20 grams, Fiber 9 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 1250 milligrams, Sugar 11 grams, TransFat 0 grams