Pasta with zucchini and shrimp is a well-known combination in the Bel Paese. You can use any pasta shape, but I prefer spaghetti.
For one pound of pasta, use two-three zucchini, 10-12 shrimp, a clove of garlic, fresh flat-leaf parsley and/or fresh basil. Dice the zucchini. Mince a heaping tablespoonful of parsley or basil, or a combination. Rinse shrimp briefly under cold water, set aside. Saute' garlic briefly in a pan with abundant extra-virgin olive oil, being careful not to brown it. Remove garlic. Saute' zucchini and parsley for 4-5 minutes, until translucent but still firm. Add shrimp; salt and pepper to taste. Cook for a 3-4 minutes. Drain pasta quickly and add to pan with zucchini and shrimp. Stir and serve.
