Pasta With Zucchini, Shrimp and Saffron
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- â…“cup extra-virgin olive oil
- 3medium zucchini, cut into thin rounds
- 1pound fresh tagliolini or fettuccine
- ½cup chicken or vegetable stock
- ½teaspoon saffron threads
- 1pound medium shrimp, peeled, deveined and cut into ½-inch pieces
- 2ripe tomatoes, peeled, seeded and chopped
- 1clove garlic, minced
- 10fresh basil leaves, thinly sliced
- 1tablespoon unsalted butter
- Kosher salt and freshly ground black pepper to taste
- Parmesan cheese
Nutritional analysis per serving (4 servings)
754 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 94 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 41 grams protein; 1140 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the oil in a large skillet set over medium heat. Working in batches, brown the zucchini rounds in the hot oil until golden, about 2 to 3 minutes. Scoop the rounds out of the pan with a slotted spoon and drain them on paper towels. Repeat until all the zucchini is cooked.
- Step 2
Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Meanwhile, combine the stock and saffron in a small saucepan and bring just to a boil. Set aside.
- Step 3
Place the skillet in which the zucchini has cooked back over high heat. If there is less than 1 tablespoon of oil remaining in the pan, add a bit more. When the oil is very hot, add the shrimp and cook, stirring, until they are just cooked, about 2 minutes. Add the tomatoes and garlic and cook for an additional 2 to 3 minutes. Add the stock, basil and butter, and season to taste with salt and pepper.
- Step 4
Drain the pasta and immediately add it to the pan with the sauce. Toss quickly over low heat until combined. Serve immediately with grated Parmesan on the side.
Private Notes
Comments
This dish came out dry even though I used 1/2 pound fettucine and 6 roma tomatoes. I had to add extra pasta water to loosen pasta in pan with shrimp.
There is no step to add the zucchini to the sauce. I dumped it in after tomatoes.
I used a box cutter for the zucchini slices and they didn't brown very well. Suggest using a knife for thicker slices next time.
Overall it tasted good but I don't think I'll make it again.
Very nice combination of tastes, colors and textures. Put the garlic in before adding the shrimp, then threw in a little white wine and reduced it before adding tomatoes. I didn't have any stock on hand so I boiled up the shrimp shells with onion, carrot, fennel, bay leaf and peppercorns. Used small shell pasta instead of fettuccine. Totally forgot to put the saffron in, but didn't miss it- full of flavor and the kids loved it too.
Nice and done in a jiffy. Add a bit of cream to make it more saucy. Will do it again.
This dish required quite a bit of effort given the payoff. I would not make it a second time. I would say that the effort was a 10 and the payoff was a two. The most trying effort involved the frying of the zucchini Mine never browned. Just a soggy mess. The shrimp was also a chore and I did start with shelled raw shrimp, but I needed to clean the tails. I made less pasta than called for and still had leftovers. I coated the shrimp in corn starch as is the standard way to cook shrimp in chin
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