Zucchini Garlicky Shrimp Pasta

• 3/4 lb spaghetti (linguine)
• 2 tbsps olive oil
• 2 cloves garlic cloves (chopped)
• 1 lb shrimp (shelled and deveined)
• 1/2 cup zucchini (thinly sliced baby, subsitute half moons of regular)
• 1/2 cup cherry tomatoes
• 2 cups chicken stock boiled with shrimp shells for 15 minutets
• salt
• pepper
• 1/4 cup unsalted butter (cut into small pieces)
• 4 fresh basil leaves
• Pesto sauce

1. Shell shrimp.
2. Bring chicken stock to a boil and add shrimp shells.
3. Rub cherry tomatoes with olive oil and salt. Roast at 400 degrees for 20 minutes.
4. Bring a large pot of salted water to boil. Cook pasta until 2 minutes shy of al dente.
5. Heat olive oil in a large (12-inch) skillet over medium heat until shimmering. Add garlic and cook until fragrant and beginning to color, about 30 seconds, then add shrimp and cook until lightly browned on one side, about 2 minutes.
6. Turn the shrimp over and add the zucchini to the pan. Saute until shrimp is cooked and zucchini just loses its bite but is not mushy, 1-2 minutes more. Transfer the shrimp and zucchini mixture to a plate to rest.
7. Add the stock to the skillet, turn the heat to high, and reduce by at least half, until beginning to thicken. Season with salt and pepper. Add the pasta to the skillet and continue cooking until the pasta is al dente and has married with the sauce, then toss with the butter. Add the shrimp, pesto and zucchini back to the skillet and season again with salt, if necessary.
8. Divide among bowls, top with basil leaves, and serve immediately.

olive oil, garlic, shrimp, zucchini, cherry tomatoes, chicken, salt, pepper, unsalted butter, fresh basil, pesto sauce

Taken from www.epicurious.com/recipes/member/views/zucchini-garlicky-shrimp-pasta-52465961 (may not work)