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Ingredients
1 pound medium-size shrimp in the shell, about 34
2 zucchini, about 1 pound
1 ½ pounds red, ripe tomatoes
6 tablespoons olive oil
1 tablespoon finely minced garlic
1 teaspoon finely chopped, seeded and deveined hot green chili or ½ teaspoon dried hot red pepper flakes
20 small, pitted black olives, preferably imported
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped fresh basil or half the amount dried
½ pound fusilli (''spirals'' or ''twists'')
Nutritional analysis per serving (4 to 6 servings)
37 grams carbs; 122 milligrams cholesterol; 375 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 4 grams fiber; 768 milligrams sodium; 22 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and devein the shrimp and cut them in half crosswise. Set aside.
- Step 2
Trim off and discard the ends of each zucchini. Cut each zucchini crosswise into 2-inch lengths. Cut each piece lengthwise into 6 equal-size wedges. There should be about 3 ½ cups.
- Step 3
Cut away the cores from the tomatoes. Cut the tomatoes into ½-inch cubes. There should be about 4 cups.
- Step 4
Heat 4 tablespoons of the olive oil in a large skillet and add the zucchini. Cook 2 minutes, stirring. Remove and reserve the zucchini.
- Step 5
To the oil in the skillet add the garlic and cook briefly. Add the tomatoes and cook, stirring often, about 2 minutes. Add the hot chili and black olives. Cook, stirring often, about 5 minutes. Add the shrimp, zucchini, salt and pepper and cook 1 minute. Cover briefly until ready to serve.
- Step 6
Meanwhile, bring about 3 quarts of water to the boil in a saucepan and add salt to taste. Add the fusilli and cook to the desired degree of doneness, about 10 minutes. Scoop out and reserve ¼ cup of the hot cooking liquid. Drain the fusilli.
- Step 7
Add the remaining 2 tablespoons of olive oil, the basil and reserved ¼ cup cooking liquid to the sauce. Pour the sauce over the fusilli, toss and serve.
Private Notes
Comments
This took way longer than Monsieur Franey's estimated 30 minutes, even using preshelled and deveined shrimp and two 14 oz cans of diced tomatoes. I also left out the cooking liquid from the fusilli, as there was already plenty of liquid from the tomatoes.
It was really, really good - I just wished I had started an hour earlier!
I’ve been making this since the late 1980’s when first published in the NYT. Wonderful in summer with all fresh ingredients. Almost as good in winter with canned tomatoes and dried basil. Enjoyed by adults and kids (without the hot pepper). Bonus: lleftovers make a great pasta salad the following day.
Seriously now. Sure it is fun to cook but shrimp, RAO Marina, basil and a little more EVOO with the pasta is all you really need
It works with asparagus, too. And I used store bought bruschetta instead of tomatos. Also prechopped olives. Result was a 15 minute dish much approved by my wife. Proving golem18’s point and adding mine:you can buy prep.