F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Fettuccine with Shrimp, Zucchini and Basil
© Mirjam Bleeker

Fettuccine with Shrimp, Zucchini and Basil

  • SERVINGS: 6
  • HEALTHY

Seafood, seasonal vegetables and pasta are a common combination in Tuscany. This is a summery version that Benedetta Vitali serves at Zibibbo, using firm, dark green zucchini.

Plus: Pasta Recipes and Tips

  1. 1 pound medium shrimp, shelled and deveined, shells reserved
  2. 2 cups water
  3. 1 celery rib, thinly sliced
  4. 1 carrot, thinly sliced
  5. Salt
  6. 1 pound fresh fettuccine or 1 1/4 pounds dried fettuccine
  7. 5 tablespoons extra-virgin olive oil
  8. 1 pound small zucchini, sliced 1/4 inch thick
  9. 2 large garlic cloves, very thinly sliced
  10. 1/4 cup tomato sauce
  11. 10 large basil leaves, roughly torn into pieces
  12. 1 teaspoon very finely chopped oregano
  13. Crushed red pepper
  14. 12 small zucchini blossoms, stems and pistils removed, petals roughly torn
  15. Freshly ground pepper
  1. In a small saucepan, cover the shrimp shells with the water. Add the sliced celery and carrot and boil the shrimp shells over high heat until the liquid has reduced to 1 cup, about 20 minutes. Strain the shrimp stock through a fine-mesh sieve into a small bowl, pressing hard on the solids with the back of a spoon to extract the liquid. Season the shrimp stock with salt.
  2. In a large pot of boiling salted water, cook the fettuccine until just barely al dente. Drain the fettuccine, reserving 1/4 cup of the pasta cooking water.
  3. In a large, deep skillet, heat 3 tablespoons of the olive oil until shimmering. Add the sliced zucchini and garlic and cook over high heat, stirring frequently, until the zucchini is just softened and beginning to brown, about 5 minutes. Add the shrimp stock, fettuccine, shrimp, tomato sauce, basil, oregano and the remaining 2 tablespoons of olive oil. Add a pinch of crushed pepper and simmer over moderate heat, tossing constantly, until the shrimp are pink and the sauce is nearly absorbed, about 4 minutes. Add the torn zucchini blossoms and toss just until they are wilted. Stir in the reserved pasta cooking water and season the fettuccine generously with salt and pepper. Transfer the fettuccine to a large serving bowl and serve immediately.

Suggested Pairing

A light, tangy white with crisp acidity and clean flavors will mingle nicely with the sweet shrimp, zucchini and fresh basil and oregano used in this fettuccine recipe. Try a lighter-style Vernaccia di San Gimignano.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.