This is a pretty light and delicious main course. I saw a version
of this recipe, called aglio gamberetti
con pomodoro in Italian, on David Rocco's Dolce Vita show on the Cooking
Channel, and added in the mushrooms and olives because I had some leftover in
the refrigerator.
I used rigatoni, but you can use whatever pasta you have in
your larder.
Ingredients
·
OLIVE OIL, ¼ cup
·
GARLIC, 2 cloves
·
SHRIMP, 16 headless, size 16/20
·
CHERRY TOMATOES, ½ cup, halved
·
ZUCCHINI, 1 medium, ¼-inch dice
·
MUSHROOMS, 4-6, sliced thin
·
OLIVES, ½ cup sliced
·
LEMON, ½, juice, plus zest if desired
·
GARLIC SALT, to taste
·
BLACK PEPPER, freshly ground, to taste
·
PASTA, about one cup, rigatoni or your choice
Directions
1.
Cook the pasta and set aside.
2.
Clean the shrimp by removing the legs, cutting
down the back with scissors and removing the vein. Leave the shells and tails
on for extra flavor.
3.
Slice or crush the garlic and heat it in the
olive oil.
4.
Sauté the shrimp in the hot oil until just
orange/pink inside. Set aside.
5.
Sauté the tomatoes, squishing them slightly.
6.
Add the zucchini, mushrooms and olives.
7.
When the veggies are cooked and slightly tender,
return the shrimp to the pan.
8.
Add the lemon juice.
9.
Add in the pasta and mix well.
