SHRIMP WITH PASTA

Shrimp With Pasta image

Provided by Pierre Franey

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

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Ingredients

1 pound medium-size shrimp in the shell, about 34
2 zucchini, about 1 pound
1 1/2 pounds red, ripe tomatoes
6 tablespoons olive oil
1 tablespoon finely minced garlic
1 teaspoon finely chopped, seeded and deveined hot green chili or 1/2 teaspoon dried hot red pepper flakes
20 small, pitted black olives, preferably imported
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped fresh basil or half the amount dried
1/2 pound fusilli (''spirals'' or ''twists'')

Steps:

Peel and devein the shrimp and cut them in half crosswise. Set aside.
Trim off and discard the ends of each zucchini. Cut each zucchini crosswise into 2-inch lengths. Cut each piece lengthwise into 6 equal-size wedges. There should be about 3 1/2 cups.
Cut away the cores from the tomatoes. Cut the tomatoes into 1/2-inch cubes. There should be about 4 cups.
Heat 4 tablespoons of the olive oil in a large skillet and add the zucchini. Cook 2 minutes, stirring. Remove and reserve the zucchini.
To the oil in the skillet add the garlic and cook briefly. Add the tomatoes and cook, stirring often, about 2 minutes. Add the hot chili and black olives. Cook, stirring often, about 5 minutes. Add the shrimp, zucchini, salt and pepper and cook 1 minute. Cover briefly until ready to serve.
Meanwhile, bring about 3 quarts of water to the boil in a saucepan and add salt to taste. Add the fusilli and cook to the desired degree of doneness, about 10 minutes. Scoop out and reserve 1/4 cup of the hot cooking liquid. Drain the fusilli.
Add the remaining 2 tablespoons of olive oil, the basil and reserved 1/4 cup cooking liquid to the sauce. Pour the sauce over the fusilli, toss and serve.

Nutrition Facts : @context http, Calories 363, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 16 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 768 milligrams, Sugar 6 grams, TransFat 0 grams