Rigatoni with Garlic Shrimp

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.