Tagliatelle with Zucchini and Shrimp

1. 1

   Pat shrimp dry and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.

2. 2

   Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, stirring frequently, until lightly browned and just cooked through, about 2 minutes.

3. 3

   Transfer to a bowl.

4. 4

   Heat remaining 1 1/2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then saute zucchini, stirring frequently, until lightly browned, 2 to 3 minutes.

5. 5

   Add garlic and saute, stirring, until zucchini is just tender, 2 to 3 minutes.

6. 6

   Season with pepper and remaining 1/4 teaspoon salt.

7. 7

   Cook pasta in a large pot of boiling salted water until al dente.

8. 8

   Drain well in a colander and add to zucchini along with shrimp, zest, and basil.

9. 9

   Cook over moderately high heat, tossing, until shrimp are heated through, about 1 minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.