· 1 package of linguine or fettuccine, cooked in salted water
· 1 pound of fresh raw shrimp (large or jumbo), peeled and deveined OR 1 pound of frozen shrimp (thaw and pat dry with paper towels to prevent them from boiling over) Allow 6 to 8 shrimp per person.
· 2 cups butter
· 2 French shallots, finely chopped
· 5 cloves garlic, finely chopped
· 3 green onions, chopped
· 1 tablespoon fresh parsley, finely chopped
· Salt and pepper to taste
· 2 zucchini, diced
· 1 fresh baguette, sliced diagonally into slices about 1½ inches thick for garlic toast.
- 1.
Cook the pasta according to the package instructions (my favorite brand is Barilla).
- 2.
Process the shallot, parsley, and green onions in a food processor (3–4 quick pulses).
- 3.
In a large nonstick saucepan, melt the butter over medium heat.
Add the shallot, green onions, parsley, and zucchini, and season with salt and pepper to taste. Cook for 3–4 minutes, add the garlic, and cook for another 30 seconds (set aside a little garlic butter for the bread).
- 4.
Add the shrimp to the pan and cook for 2 to 3 minutes, stirring gently with a wooden spoon until the shrimp turn pink.
- 5.
Drain the pasta without rinsing. Add to the pan, mix well, and turn off the heat. Adjust the seasoning.
- 6.
Toast the bread slices in a toaster or in a 350°F oven on a baking sheet until golden brown. Brush with the reserved garlic butter. You can reheat them in the oven just before serving.
I like to serve them with the juice of a lemon wedge, freshly grated Parmesan, and freshly chopped chives and parsley.
Enjoy !
