I came across these interesting, Organic, Italian Zucchini at the Whole foods Market in Birmingham, Alabama. I was intrigued, since they were so tiny compared to their American counterpart. I refuse to buy zucchini in Winter. They just breakdown into a pool of water when cooked. Not worth the effort nor the price. Sometimes you just have to step out of your comfort zone and give it a try. I bought three. They were under a pound in total. How far can this go? Pretty far in a pasta dish. What a nice surprise. A quick saute with garlic and scallions and the zucchini surprisingly held together. What a surprise to taste such great flavor. This "Strozza Preti" pasta is the perfect choice for this dish. (The Pasta term translates to "Strangled Priests, due to their twisted collar shape). The Condimento coats the outside of this pasta so well while the remaining olive oil seeps into the pasta itself creating great flavor. I just had to have a little extra. I hope you like it. Buon Appetito!
Ingredients: 4 people
12 oz of Pasta / Strozza Pretti/ Fussili/ Cavatappi/ or Small Penne
3 tablespoons of olive oil
2 cloves of garlic diced (about a teaspoon)
2 scallions trimmed and diced into tiny pieces
3 small zucchini (about a pound) Julianne (sliced long and thin with a sharp knife).
3/4 pound of raw shrimp/ or cooked shrimp.
(you will have to either saute the shrimp in the same pan or add your cooked shrimp at the end of your recipe).
One teaspoon of salt
One teaspoon of pepper
a few red pepper flakes
1/3 cup chopped fine fresh Parsley
One tablespoon of salt for your pasta water.
Additional Olive oil to drizzle over your pasta if you like
Place a large enough skillet on the stove top and heat (large enough to accommodate your pasta at the end). Put your water on to boil for your pasta. Don't forget to put salt in the water! (If you are using raw shrimp, place your Shrimp in your hot pan with one tablespoon olive oil and quickly saute until pink. Add 1/3 cup white wine and let evaporate. Remove them from the pan and set aside. Wipe out your pan to re use. Do not wash). Turn your heat to medium and add your olive oil. saute your garlic and scallions. Add your zucchini, a teaspoon of salt and cook until wilted, slightly golden and fragrant (About 4-6 minutes). Turn your heat off and place your cooked shrimp in your pan and give it a mix.( There is no need to add wine if you are using shrimp already cooked). Add your black and red pepper. Set aside to cool.
Cook your pasta in salted water and drain. Toss with fresh, chopped parsley and serve. Buon Appetito
Optional: For additional color and flavor, add a tablespoon of tomato paste to your scallions and garlic when fragrant and mix in the skillet for just a minute. Add your zucchini to the pan and cook as directed above. This will give this dish additional color and flavor.