Saffron Shrimp and Zucchini |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From coastal Italy (it didn't say where). Prep time is for shrimp that is already cleaned. Personally I like my pasta a little more cooked than given here but this is personal choice. Ingredients:
1 medium zucchini, cut into 1/4-1/2-inch slices |
3/4 lb shrimp, peeled and de-veined |
1/2 teaspoon garlic, minced |
3 ounces olive oil |
1/4 teaspoon saffron |
3/4 cup chicken broth |
1/4 cup chopped fresh parsley |
1 lb uncooked fettuccine |
Directions:
1. Set a large pot of water to boil.
2. Season it with some salt and an ounce of olive oil.
3. Once the water is boiling, set the fettucini in the pot to boil, stirring every minute or two.
4. Set a timer for 10 minutes.
5. In a large skillet, heat 2 ounces of olive oil in the pan to get hot on medium-high heat.
6. Saute the shrimp about 2-3 minutes, until just pink.
7. Remove with a slotted spoon to save the oil.
8. Add the zucchini and garlic to the pan. Saute for about 3-4 minutes, until the zucchini is just turning soft.
9. The fettucini is probably done around this time, remove and drain well, set aside.
10. Add the broth, parsely, and the saffron.
11. Reduce by a quarter.
12. Return the shrimp to the pan, and simmer for about 2 minutes.
13. Toss in the fettucini and let it get hot. Serve on a large oval dish, and sprinkle with fresh parsely for garnish!
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