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Serves two to three.
ingredients
2 medium zucchini, washed and trimmed
6 Tbs. extra-virgin olive oil
3/4 lb. large shrimp, peeled, deveined, rinsed, and patted dry
Kosher salt and freshly ground black pepper
2 cloves garlic, smashed and peeled
1/2 lb. dried pappardelle
1/4 tsp. crushed red chile flakes
2 tsp. fresh lemon juice; more to taste
15 fresh basil leaves, torn into large pieces
2-1/2 oz. thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
how to make
Put a large pot of salted water on to boil.
Using a vegetable peeler (preferably a sharp, Y-shaped one), gently peel and discard the dark green skin of the zucchini. Pressing as hard as you can, continue to “peel” each zucchini lengthwise to make wide strips about 1/8 inch thick, rotating the zucchini as you go. Discard the squared-off seed cores.
In a large skillet over high heat, sauté the shrimp, seasoned with salt and pepper, in 1-1/2 Tbs. oil until firm and pink, 2 to 3 minutes. Transfer the shrimp to a plate. Lower the heat to medium, add the remaining 4-1/2 Tbs. oil and the garlic, and cook, swirling the pan, until the garlic browns and the oil is fragrant, 2 to 3 minutes.
Put the pasta in the water.
Transfer all but 1 Tbs. of the garlic-infused oil to a small bowl, leaving the cloves in the pan. Raise the heat under the skillet to high, add the chile flakes, and pile in the zucchini strips. Season with salt and pepper and sauté until the strips begin to soften (but don’t let them turn mushy), 1 to 2 minutes. Discard the garlic cloves.
Finish cooking the pappardelle until it’s just tender, about 5 minutes total. Drain and add to the shrimp along with the zucchini, and reserved garlic oil. Toss gently. Stir in the basil and the prosciutto, taste for salt and pepper and serve immediatley.
From Fine Cooking 60, pp. 98c
photo: Scott Phillips
