Jumbo Shrimp and Zucchini Pasta

The colors in this dish are lovely - pink shrimp contrasting with the pale green zucchini.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1  lb linguine or 1  lb tagliatelle pasta noodles, dried
• 4  tablespoons olive oil
• 4  zucchini, trimmed and cut into batons abou 1 1/2 in long and 1/4in wide
• 1  pinch  dried chili pepper flakes
• 3  garlic cloves, thinly sliced
• 1  lb  raw peeled jumbo shrimp
• 7  tablespoons dry white wine
• 7⁄8 cup chicken broth
• 4  tablespoons heavy cream (optional)

Directions

1. Put a large saucepan of salted water on to boil. Drop in the pasta and cook until al dente. Meanwhile, heat the oil in a frying pan and fry the zucchini, chili and garlic until softened slightly. Season with salt and pepper.
2. Add the shrimp and, when just pink, pour in the wine. Allow to reduce for a couple of minutes, then pour in the broth.
3. Reduce for a further 2 minutes then stir in the cream, if using, and season to taste.
4. Keep warm over a gentle heat until the pasta is cooked then drain the pasta and toss into the sauce. Serve immediately.