Linguine with Shrimp, Tomato and Zucchini

One of my favorite dishes that allows me to use the abundance of zucchini from my garden is Linguine with Shrimp, Tomato and Zucchini. It’s simple to make; follow your personal taste and instincts when making it. The potato ricer is a must for preparing this dish.

You miss out on lots of flavor if you cook shrimp without the shell. If you prefer to serve your dish with shelled shrimp, cook them first to preserve all that luscious juice you’d otherwise miss, and then remove the shells. Make sure to extract any residual juice from the shells to add to the sauce.

I use a potato ricer, one of the best kitchen tools ever created, to squeeze all the juices from the shells. It’s easy and does the job in a second. If you don’t have a potato ricer get yourself a sturdy one and delve into the small miracles of what this wondrous tool can do for you!

Linguine with Shrimp, Tomato and Zucchini

Ingredients for four people:

• Linguine, 400 grams
• Shrimp, 4 large per person
• Cherry tomatoes, about 15 whole
• Peperoncino or other hot pepper, chopped
• Olive oil, 60 milliliters
• Garlic clove, 1 minced
• Zucchini, two medium very thinly sliced

PREPARATION:

Place a large pot of salted water on the stove to boil.
In a saucepan large enough to hold the pasta once cooked, sauté the garlic and hot pepper in the olive oil until sizzling.
Add the tomatoes, and cook covered on a low flame for five minutes, adding just enough water to keep the garlic from burning.
Note: Once the tomatoes become tender their juices will be enough to keep the sauce from burning.
Add the shrimp, and cook covered until pink.
Remove the shrimp and set aside to cool.

Using a mandolin, slice the zucchini and add to the sauce; cook covered over a low flame for several minutes until tender.
Shell the cooled shrimp, and slice into two or three pieces.
Place the shrimp shells in the potato ricer and squeeze the juices into the sauce.
Add shrimp to the sauce; add salt to taste.

Place the linguine in the boiling water and cook until al dente.
Drain the pasta, taking care to reserve some of the pasta cooking water.
Toss the pasta in the sauce and add just enough pasta water, as needed, so that the pasta is nice and creamy.
Place in a pasta bowl and serve.