Tagliatelle with Zucchini and Shrimp

• 10 large shrimp in shell (21 to 25 per pounds), peeled and deveined
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 1/2 tablespoons extra-virgin olive oil
• 1/2 pound zucchini (1 medium), cut lengthwise into 2- by 1/4-inch sticks
• 4 teaspoons minced garlic
• 5 ounces dried egg tagliatelle or egg fettuccine
• 1/2 teaspoon finely grated fresh lemon zest
• 1/3 cup finely chopped fresh basil

1. Pat shrimp dry and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, stirring frequently, until lightly browned and just cooked through, about 2 minutes.
3. Transfer to a bowl.
4. Heat remaining 1 1/2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then saute zucchini, stirring frequently, until lightly browned, 2 to 3 minutes.
5. Add garlic and saute, stirring, until zucchini is just tender, 2 to 3 minutes.
6. Season with pepper and remaining 1/4 teaspoon salt.
7. Cook pasta in a large pot of boiling salted water until al dente.
8. Drain well in a colander and add to zucchini along with shrimp, zest, and basil.
9. Cook over moderately high heat, tossing, until shrimp are heated through, about 1 minute.

shrimp, salt, black pepper, extravirgin olive oil, zucchini, garlic, egg tagliatelle, lemon zest, fresh basil

Taken from www.epicurious.com/recipes/food/views/tagliatelle-with-zucchini-and-shrimp-107018 (may not work)