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1
Peel and devein the shrimp and cut them in half crosswise.
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2
Set aside.
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3
Trim off and discard the ends of each zucchini.
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4
Cut each zucchini crosswise into 2-inch lengths.
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5
Cut each piece lengthwise into 6 equal-size wedges.
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6
There should be about 3 1/2 cups.
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7
Cut away the cores from the tomatoes.
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8
Cut the tomatoes into 1/2-inch cubes.
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9
There should be about 4 cups.
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10
Heat 4 tablespoons of the olive oil in a large skillet and add the zucchini.
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11
Cook 2 minutes, stirring.
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12
Remove and reserve the zucchini.
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13
To the oil in the skillet add the garlic and cook briefly.
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14
Add the tomatoes and cook, stirring often, about 2 minutes.
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15
Add the hot chili and black olives.
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16
Cook, stirring often, about 5 minutes.
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17
Add the shrimp, zucchini, salt and pepper and cook 1 minute.
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18
Cover briefly until ready to serve.
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19
Meanwhile, bring about 3 quarts of water to the boil in a saucepan and add salt to taste.
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20
Add the fusilli and cook to the desired degree of doneness, about 10 minutes.
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21
Scoop out and reserve 1/4 cup of the hot cooking liquid.
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22
Drain the fusilli.
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23
Add the remaining 2 tablespoons of olive oil, the basil and reserved 1/4 cup cooking liquid to the sauce.
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24
Pour the sauce over the fusilli, toss and serve.
