Ingredients

Makes 2 main-course servings

　　10 large shrimp in shell (21 to 25 per pounds), peeled and deveined

　　1/2 teaspoon salt

　　1/8 teaspoon black pepper

　　2 1/2 tablespoons extra-virgin olive oil

　　1/2 pound zucchini (1 medium), cut lengthwise into 2- by 1/4-inch sticks

　　4 teaspoons minced garlic

　　5 ounces dried egg tagliatelle or egg fettuccine

　　1/2 teaspoon finely grated fresh lemon zest

　　1/3 cup finely chopped fresh basil

　　

Step 1

Pat shrimp dry and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, stirring frequently, until lightly browned and just cooked through, about 2 minutes. Transfer to a bowl.

　　

Step 2

Heat remaining 1 1/2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then sauté zucchini, stirring frequently, until lightly browned, 2 to 3 minutes. Add garlic and sauté, stirring, until zucchini is just tender, 2 to 3 minutes. Season with pepper and remaining 1/4 teaspoon salt.

　　

Cook pasta while zucchini is sautéing:

Step 3

Cook pasta in a large pot of boiling salted water until al dente. Drain well in a colander and add to zucchini along with shrimp, zest, and basil. Cook over moderately high heat, tossing, until shrimp are heated through, about 1 minute.