Papardelle with Shrimp & Zucchini

Recipe courtesy of Jurgen Spagolla, Executive Chef Trapp Family Lodge.

Ingredients

2 medium Zucchini
6 tbsp. Extra virgin olive oil
3/4 lb. large raw shrimp, deveined, rinsed and patted dry
2 ea. fresh garlic cloves, fine diced
1/2 lb. dry Papardelle pasta
1/4 tsp. crushed red chilly flakes
2 tsp. fresh lemon juice
15 ea. fresh Basil leaves, julienne
2 1/2 oz. Prosciutto, thinly sliced and cut into 1/2 inch strips

Directions

Put large pot of salted water on to boil. Slice the zucchini into wide strips with peeler. In a large skillet over high heat, sauté the shrimp, seasoned with salt and pepper, in 1/2 tablespoons oil until firm and pink, 2 to 3 minutes. Transfer the Shrimp to a plate. Lower the heat to medium; add the remaining 4 1/2 tablespoons oil and the garlic, and cook, swilling the pan, until the garlic browns and the oil fragrant. 2 to 3 minutes, add the Chile flakes, and pile in the zucchini strips. Season with salt and pepper and sauté until the strips begin to soften (but don’t let them turn mushy), 1 to 2 minutes. Boil Pasta until tender. Drain and add to the Shrimp, along with the zucchini, lemon juice. Toss gentle. Stir in the basil and the Prosciutto and serve immediately. Serves 2-3.