By Dane Feldman
Photo by Dane Feldman.
I often find it can be a bit difficult to make pasta dishes that aren’t heavy or that are fitting for summer meals, but thanks to the pasta issue of La Cucina Italiana my dad and I found this one. It calls for a lot of lemon zest, which makes it a fair amount summery than most pasta dishes. We also added zucchini on our own as a way to include seasonal vegetables.
Adapted from La Cucina Italiana.
What you’ll need:
1 1/2 lbs Argentinian red shrimp
1 lbs penne
1 large zucchini
2 shallots, finely chopped
1 cup half and half
Zest and juice of 3 lemons
1/2 cup extra virgin olive oil
Red pepper flakes
Cook the pasta.
Pour 1/4 cup olive oil into a large sauté pan. Chop the zucchini and sauté for 10 minutes. Set aside in a bowl.
Once the zucchini is in a bowl, pour the shrimp into the pan and cook approximately 3-5 minutes. Sprinkle a generous amount of freshly ground black pepper over the shrimp and stir with a large spoon. Put the shrimp in a separate bowl and set it aside as well.
Pour the rest of the olive oil into the pan and sauté the shallots. Juice the lemons into the pan.
When the pasta is cooked, add the zucchini and shrimp to the pan. Stir with the large spoon and let it cook together for a minute or so. Pour in the half and half and stir again. Add the penne and add pasta water to taste. Stir and cook down for a couple of minutes. Stir in the lemon zest and add a pinch of red pepper flakes.
Serve in bowls.