Shelly's Recipe

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SHRIMP ARRABIATA

3 tsp olive oil, divided
1 1/2 lbs large shrimp, peeled and deveined
1/4 - 1 tsp crushed red pepper flakes, divided
1/4 tsp salt, divided
1 zucchini, quartered crosswise, each piece cut into 6 wedges
1 small onion, diced
3 clove garlic, minced
1/2 cup clam juice
1/4 cup white wine
1 (14.5 oz) can crushed tomatoes
3/4 tsp dried oregano
1/4 tsp dried thyme
2 tbsp butter
8 oz fettuccini, cooked al dente, drained

In a skillet, heat 1 tsp oil and add shrimp, 1/8 to 1/4 tsp pepper flakes and 1/8 tsp salt; cook, turning once, until opaque and lightly browned, 2 minutes per side. Remove form skillet.

In same skillet, heat 1 tsp oil. Add zucchini, 1/4 tsp pepper flakes and remaining salt. Cook, stirring until zucchini is browned, 2 minutes. Remove from skillet.

In same skillet, heat remaining oil and add onion and garlic; cook until softened, about 3 minutes. Add juice and wine; bring to a boil. Cook until liquis is reduced by half, about 2 minutes. Add tomatoes, seasonings, remaining pepper flakes; cook 5 minuts. Stir in butter until melte.d In bowl, toss pasta with reserved shrimp, zucchini and sauce. Serves 4-6