Pasta With Zucchini, Shrimp and Saffron

• 13 cup extra-virgin olive oil
• 3 medium zucchini, cut into thin rounds
• 1 pound fresh tagliolini or fettuccine
• 1/2 cup chicken or vegetable stock
• 1/2 teaspoon saffron threads
• 1 pound medium shrimp, peeled, deveined and cut into 1/2-inch pieces
• 2 ripe tomatoes, peeled, seeded and chopped
• 1 clove garlic, minced
• 10 fresh basil leaves, thinly sliced
• 1 tablespoon unsalted butter
• Kosher salt and freshly ground black pepper to taste
• Parmesan cheese

1. Place the oil in a large skillet set over medium heat.
2. Working in batches, brown the zucchini rounds in the hot oil until golden, about 2 to 3 minutes.
3. Scoop the rounds out of the pan with a slotted spoon and drain them on paper towels.
4. Repeat until all the zucchini is cooked.
5. Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
6. Meanwhile, combine the stock and saffron in a small saucepan and bring just to a boil.
7. Set aside.
8. Place the skillet in which the zucchini has cooked back over high heat.
9. If there is less than 1 tablespoon of oil remaining in the pan, add a bit more.
10. When the oil is very hot, add the shrimp and cook, stirring, until they are just cooked, about 2 minutes.
11. Add the tomatoes and garlic and cook for an additional 2 to 3 minutes.
12. Add the stock, basil and butter, and season to taste with salt and pepper.
13. Drain the pasta and immediately add it to the pan with the sauce.
14. Toss quickly over low heat until combined.
15. Serve immediately with grated Parmesan on the side.

extravirgin olive oil, zucchini, fettuccine, chicken, saffron threads, shrimp, tomatoes, clove garlic, basil, unsalted butter, kosher salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/9660 (may not work)