Paccheri ai Gamberetti

By LeeBoruchow

I had this at La Gavitella outside of Positano. I pieced the recipe together from memory of the meal, and I think it does it justice. Paccheri are large, smooth tubes, and have a great chewy texture. Combine them with rock shrimp and zucchini, and watch out.

Ingredients

• 1/4 cup extra virgin olive oil, plus more
• 6 garlic cloves, sliced
• 1 medium zucchini, cut to 1/4" half moons
• 1 handful of cherry tomatoes
• 1 tsp chili flakes
• 1 cup dry white wine
• 3 tbsp unsalted butter
• 1 lb paccheri
• 1 lb rock shrimp
• 1/4 cup italian parsley, chopped
• salt and pepper

Details

Servings 4
Adapted from lovepasta.org

Preparation

Step 1

Heat 6 tbsp of oil and add garlic. Saute until light golden brown. Add zucchini and cook until soft. Add tomatoes and cook until begining to burst. Add wine and butter and bring to a boil. Reduce until slightly thick.
Check for seasoning.

Drop pasta and cook until 1 minute short of al dente. Add to pan with shrimp and toss over high heat for 1 minute, until shrimp are cooked through. Add parsley and toss. Add a drizzel of oil, and chili flakes to taste, and transfer to a serving bowl.