Broken Pappardelle with Shrimp and Zucchini

• 1/2 pound pappardelle, broken into 2-inch lengths
• 3 tablespoons extra-virgin olive oil
• 1 pound small zucchini, thinly sliced (3 1/2 cups)
• Salt and freshly ground pepper
• 1 garlic clove, thinly sliced
• 1 large jalapeno, seeded (optional) and thinly sliced
• 1 pound shelled and deveined medium shrimp, halved lengthwise
• 1/2 pound thin asparagus, cut into 1/2-inch lengths
• 1/2 cup heavy cream
• 3 tablespoons snipped chives

1. In a large pot of salted boiling water, cook the pasta until just al dente.
2. Drain, reserving 1/2 cup of the cooking water.
3. Meanwhile, in a very large skillet, heat the olive oil.
4. Add the zucchini, season with salt and pepper and cook over high heat, stirring occasionally, until browned in spots, about 3 minutes.
5. Add the garlic and jalapeno and cook, stirring, for 1 minute.
6. Season the shrimp with salt and pepper and add them to the skillet, along with the asparagus.
7. Cook, stirring occasionally, until the shrimp are curled but not cooked through, about 3 minutes.
8. Add the pasta, cream and 1/4 cup of the reserved pasta cooking water to the skillet and simmer over moderately low heat, tossing, until the shrimp are cooked through and the sauce is slightly thickened, about 2 minutes; add more of the pasta cooking water if the sauce is dry.
9. Stir in the chives, transfer the pasta to bowls and serve immediately.

lengths, extravirgin olive oil, zucchini, salt, garlic, jalapeno, shrimp, thin, heavy cream, chives

Taken from www.foodandwine.com/recipes/broken-pappardelle-with-shrimp-and-zucchini (may not work)