Fettuccine With Shrimp

• 1 1/4 pounds medium-size shrimp
• 3 small zucchini, about 3/4 pound
• 3 quarts water
• Salt to taste
• 3/4 pound fettuccine
• 2 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 2 cups cubed ripe plum tomatoes
• 1/4 teaspoon hot red pepper flakes
• Freshly ground pepper to taste
• 1/2 cup coarsely chopped fresh basil leaves
• 1/4 cup freshly grated Parmesan or peccorino cheese, optional
• 2 tablespoons butter

1. Peel and devein the shrimp.
2. Trim the ends of the zucchini and slice them thin, about 1/8 inch thick.
3. Bring the water and salt to a boil in a saucepan.
4. Add the pasta and return to a boil.
5. Cook, stirring, for 8 to 9 minutes, or according to package instructions.
6. Drain, reserving 1/4 cup cooking liquid.
7. Meanwhile, heat the oil in a nonstick skillet over medium high heat.
8. Add the shrimp and garlic and cook briefly, stirring.
9. Do not allow the garlic to brown.
10. Add the zucchini, tomatoes, pepper flakes, salt and pepper.
11. Cook, stirring, over high heat for about 3 minutes.
12. Return the pasta to the cooking kettle.
13. Add the shrimp mixture, reserved cooking liquid, basil, cheese, if desired, and butter.
14. Toss well over medium high heat and serve very hot after checking the seasoning.

shrimp, zucchini, water, salt, fettuccine, olive oil, garlic, cubed ripe plum tomatoes, hot red pepper, freshly ground pepper, fresh basil, freshly grated parmesan, butter

Taken from cooking.nytimes.com/recipes/8529 (may not work)