Mdemulher for two reasons. First, because yesterday's post concerned one of the main ingredients, abobrinha (zucchini in English - or should we say Italian?). And the second is that in this season of major feasts and parties, there are always one or two nights where there's no event planned. Nights when, in fact, you couldn't abide another massive buffet or a roast the size of a small village. For those nights, this light, simple and utterly delicious recipe for pasta with a shrimp-and-zucchini sauce is perfect.
RECIPE - Spaghetti with Zucchini and Shrimp (Espaguete com abobrinha e camarão)
1 medium zucchini (or two small ones)
1 1/2 lb (750 gr) medium shrimp, shelled and cleaned
juice of one lime
2 cans tomato sauce
1 cup (250 ml) whole milk
4 Tbsp extra-virgin olive oil
1 Tbsp finely-chopped garlic
1/2 cup (100 gr) freshly grated parmesan cheese
2 Tsp butter
1 lb (500 gr) spaghetti or other long pasta of your choice
1 pinch sugar
salt and pepper to taste
Wash the zucchini thoroughly but do not peel it. Cut the zucchini into julienne strips (most easily done with a mandoline). Reserve. Rinse the shrimp in cold fresh water, drain, put into a bowl and sprinkle with the lime juice, tossing gently to mix in the juice. Reserve.
In a medium saucepan, heat two Tbsp of the olive oil, fry half of the chopped garlic in it until softened but not browned. Add the tomato sauce, milk, parmesan cheese, butter, pinch of sugar and season with salt and pepper to taste. Bring to a boil, reduce heat and let simmer for a few minutes, then remove from heat. Cover the saucepan and reserve.
In a frying pan, heat the remaining two Tbsp of olive oil. Add the remaining garlic, fry for a minute or so, then add the julienned zucchini. Continue cooking just until the zucchini is al dente. Remove from heat, put the zucchini in a bowl, and reserve. Reserve the frying pan for cooking the shrimp later.
Meanwhile, cook the spaghetti according to package directions.
Just before the spaghetti id some, reheat the frying pan gently, add a touch more oil if necessary, add the shrimp and toss for a few minutes or until the just turn opaque and pink. Do not overcook.
Using a large decorative serving bowl, place the cooked and drained spaghetti in the bottom of the bowl. Pour the tomato sauce over, sprinkle the zucchini on top, then finish with the shrimp. Grind a bit of black pepper on top, if desired and serve immediately.