Garlic Shrimp & Zucchini Bake

• 250 g shell pasta (or other shape; whole wheat would be great)
• 200 g cleaned raw shrimp
• 5 toes garlic, minced
• 3 zucchini, roughly chopped
• 1 sweet onion, halved and sliced
• 150 g feta cheese, crumbled or cubed
• 100g grated romano or parmesan cheese
• 1/2 cup milk
• 1 bunch flat-leaf parsley
• butter
• olive oil
• 1/4 c white vermouth or wine
• salt
• black pepper
• chile powder, hot or mild (I used guajillo)

1. Microwave zucchini well sprinkled with chile powder and black pepper until about half-done (still pretty crunchy).
2. In a large bowl, mix onion, parsley, feta, milk, chile powder, black pepper, and zucchini.
3. Boil pasta until al dente; drain. Add to bowl with other ingredients and mix. Add more seasonings to taste.
4. Saute garlic in olive oil until soft but not brown; add a spoon of butter and shrimp. Saute until pink and barely cooked. Deglaze with white vermouth. Add contents of pan to the bowl and mix, making sure to get all the garlic and everything.
5. Pour into buttered casserole dish and sprinkle Italian cheese over the top, along with more black pepper and chile if desired. Bake until browning on top; cover and bake longer if desired.
6. Delicious paired with simple tomato, basil, and tofu salad and a Union Club Cocktail.

shell pasta, shrimp, toes garlic, zucchini, sweet onion, feta cheese, parmesan cheese, milk, flatleaf parsley, butter, olive oil, white vermouth, salt, black pepper, chile powder

Taken from www.epicurious.com/recipes/member/views/garlic-shrimp-zucchini-bake-50083572 (may not work)