Pasta with zucchini shrimp and saffron
Pasta with zucchini shrimp and saffron recipe in the zucchini category
Recipe ingredients:
- 1/3 cup extra virgin olive oil
- 3 medium zucchini, cut into thin rounds
- 1 pound fresh tagliolini or fettuccine
- 1/2 cup chicken or vegetable stock
- 1/2 teaspoon saffron threads
- 1 pound medium shrimp, peeled, deveined and cut into 1/2 inch pieces
- 2 ripe tomatoes, peeled, seeded and chopped
- 1 clove garlic, minced
- 10 fresh basil leaves, thinly sliced
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper to taste
- Parmesan cheese
Recipe method:
- Place the oil in a large skillet set over medium heat.
- Working in batches, brown the zucchini rounds in the hot oil until golden, about 2 to 3 minutes.
- Scoop the rounds out of the pan with a slotted spoon and drain them on paper towels.
- Repeat until all the zucchini is cooked.
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
- Meanwhile, combine the stock and saffron in a small saucepan and bring just to a boil. Set aside.
- Place the skillet in which the zucchini has cooked back over high heat.
- If there is less than 1 tablespoon of oil remaining in the pan, add a bit more.
- When the oil is very hot, add the shrimp and cook, stirring, until they are just cooked, about 2 minutes.
- Add the tomatoes and garlic and cook for an additional 2 to 3 minutes.
- Add the stock, basil and butter and season to taste with salt and pepper.
- Drain the pasta and immediately add it to the pan with the sauce.
- Toss quickly over low heat until combined.
- Serve immediately with grated parmesan on the side.
Tags: pasta, shrimp, saffron, recipe, zucchini, recipes, cooking