Ciao'd while watching my version of March Madness: Tennis at Indian Wells.
PESTO PASTA WITH SHRIMP AND ZUCCHINI
The sweetness of the shrimp marries deliciously with the herbal pesto and zucchini in this freshly flavored dish. It’s pretty, too! Traditionally, Parmesan cheese does not gild seafood dishes but, what the heck, I like it.
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives
1 lb. medium shrimp, peeled and deveined
12 oz. bucatini or linguine pasta
1 tablespoon extra-virgin olive oil
2 zucchini, halved lengthwise and thinly sliced
1/8 teaspoon crushed red pepper
1/3 cup prepared pesto (or more to taste)
½ cup grated Parmesan cheese
In a small bowl, combine the lemon zest, lemon juice, chives, and shrimp; set aside.
Bring a large pot of water to a boil over high heat. Generously salt the boiling water and add the pasta. Cook, stirring occasionally, until just al dente (tender but firm to the bite), according to package directions. Drain, but don’t rinse, reserving about ½ cup of the cooking water.
Meanwhile, in a skillet over medium-high heat, warm the olive oil. Add the zucchini and cook, stirring occasionally, until the zucchini is almost crisp-tender, about 2 minutes. Add the shrimp, red pepper, and ¼ teaspoon salt. Cook, stirring frequently, until the shrimp turn pink, about 3 to 4 minutes more. Remove from the heat and stir in the pesto.
Add the pasta to the pesto mixture and toss to combine. Use the reserved water to loosen the sauce, if needed. Serve immediately, passing the Parmesan cheese at the table.