la cambusa's linguine with shrimp, zucchini, and cherry tomatoes

By momofsixplus1

It's important to use small shrimp in this pasta, so that it fits whole on your fork when you twirl the pasta.

Ingredients

• 1 pound small shrimp in the shell
• 1/2 cup extra virgin olive oil, plus more for the pasta water
• 1 walnut of butter(about 2 tablespoons)
• 2 garlic cloves
• 1/2 lb cherry tomatoes, cut in half
• freshly ground black pepper
• 1 zucchini, thinly sliced
• 1 pound linguine
• 1/2 cup finely chopped fresh Italian pasrsley

Preparation

Step 1

bring a medium saucepan of water to a boil. add a pinch of salt and the shrimp, and boil until the shrimp are just tender. drain the shrimp in a colander and allow them to cool. when the shrimp are cool enough to touch, remove and discard the shells.

In a large frying pan, heat the oil and butter with the garlic cloves over medium heat for 2-3 minutes, until the garlic is fragrant and light golden brown. add the cherry tomatoes and salt and pepper to taste and saute for about 3 minutes, or until the tomatoes begin to soften and give off juice. add the zucchini slices and saute for another few minutes until they are soft but not falling apart. add the boiled shrimp and cook on medium heat just to integrate the flavors. turn off the heat and saute the condimento in the frying pan

meanwhile, bring a large saucepan of water to a boil and add a small fistful of salt and a splash of olive oil. add the linguine and stir so that it doesn't stick together. when the linguine is al dente, lift it out with a scola spaghetti and into the frying pan with the shrimp and zucchini. saute with a splash of hot pasta water over high heat for 1 minute or until very hot and well mixed.. transfer the linguine to a serving bowl and sprinkle with the parsley, and serve immediately.