Ingredients
½ cup good olive oil, plus extra for the pasta pot - or a mixture of butter and olive oil
2 tablespoons minced garlic (6 cloves)
¼ cup dry white wine
2 T lemon juice
2 pints small cherry tomatoes or grape tomatoes whole
1 pint baby zuchinni chopped into small cubes/half moons
24 large basil leaves, julienned
4 tablespoons chopped fresh curly parsley
4 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1 teaspoon salt
½ teaspoon crushed red pepper flakes
2 LBS Shrimp
1.5 to 2 pounds dried bow tie pasta
Preparation
1 Bring a large pot of water to a boil and add salt (1 T) and a splash of oil to the pot.
2 Heat 4 T butter or equivalent amount of olive oil in a pan until melted and bubbling. Add the garlic to the butter and cook over medium heat for 30 seconds. Add the shrimp and sauté until pink and then remove to a bowl. Add 2-4 T of olive oil to the pan and then add the tomatoes, zucchini, basil, parsley, thyme, two teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for five to seven minutes, tossing occasionally, until the tomatoes begin to soften but don’t break up. Remove from heat.
[You may stop the process here and finish when you are 15 minutes out from dinner.]
3 When ready, add the pasta to the pot of boiling water and cook according to the directions on the package. Drain the pasta, reserving some of the pasta water.
4 Return the sauce to the heat, and when warmed add the shrimp with a splash of lemon juice. Salt and pepper to taste.
5 Place the pasta in a large serving bowl, add the shrimp and vegetable sauce and mix well. Add some of the pasta water if the pasta seems too dry. Serve with a green salad.
