3 quarts water
4 tablespoons olive oil
1 pound xucchini, cut into 1/2 inch dice
4 garlic cloves, finely chopped
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1/4 teaspoon red pepper flakes
1/8 teaspoon saffron powder or turmeric
1 pound small peeled shrimp (50-60 count), preferably rock shrimp
1/4 cup dry white wine
1 cup Chicken Stock (see page 225)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 pound pasta - tortiglioni, rigatoni or penne rigate
4 tablespoons freshly grated Parmigiano Reggiano cheese
1 tablespoon butter (optional)
Serves 4 To 6
Bring the water to a boil in a large pot. Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the zucchini and cook until it begins to brown, about 1 minute. Add the garlic, mint, basil, parsley, red pepper flakes, saffron or turmeric and shrimp and cook until the shrimp begins to turn pink, about 2 minutes. Pour in the wine and boil until reduced by half, about 2 minutes. Remove the pan from the heat. Transfer the shrimp to a bowl and set aside.
Return the pan of zucchini to medium-high heat, add the chicken stock, salt and pepper and bring to a boil. Reduce the heat to medium and simmer for 5-7 minutes. While the sauce is simmering, add the pasta to the boiling water and cook until just tender. Return the shrimp to the sauce to heat through.
Drain the cooked pasta and cook over medium heat for 3 minutes, stirring constantly. Stir in the cheese and the butter, if you wish.
The pasta is ready to serve.
Wine Suggestion - Riesling