Fettuccine with shrimp fea diavolo
Ingredients
- 6 tablespoons extra-virgin olive oil
- 6 cloves garlic, crushed and peeled
- 454 grams medium shrimp
- 4 sprigs fresh thyme
- 1-1/2 teaspoons kosher salt
- 1-1/2 cups of sliced zucchini , half moon
- 1/4 teaspoon peperoncino
- 1 (828 milliliters) can Italian plum tomatoes, preferably San Marzano, crushed by hand
- 1/4 cup tiny capers in brine, drained
- 1/4 cup chopped fresh Italian parsley
Directions
- Bring a large pot of salted water to boil.
- In a large skillet over medium-high heat, add 1/4 cup of the olive oil and the garlic. Once garlic begins to sizzle, add half of the shrimp and the thyme sprigs. Season shrimp with 1/2 teaspoon salt and toss just until the shrimp are seared (but not cooked all the way through), just a minute or two. Remove shrimp to a plate with tongs and repeat with remaining shrimp and another 1/2 teaspoon salt.
- Once all of the shrimp has been seared and removed, add zucchini to skillet and cook until wilted, about two to three minutes. Add peperoncino, let toast for a minute, then pour in the tomatoes and slosh out the can with one cup hot water. Season with remaining 1/2 teaspoon salt. Bring sauce to a simmer and cook until zucchini are tender and sauce is thickened, about 15 minutes.In the meantime add fettuccine to boiling water.
- Stir the capers in the sauce, return to a boil and add shrimp back. Simmer until shrimp are just cooked through, about two to three minutes.
- In the meantime drain fettuccine well add to bubbling sauce toss well quickly. Stir in parsley and drizzle with remaining two tablespoons olive oil. Serve immediately.
