How much do garlic and basil want to be together? It's like they grew up together in the fields and now are dying to get together on your plate. Krieger's recipe calls for grape tomatoes, but I don't see why you wouldn't use zucchini instead.
- 2 tablespoons olive oil
- 1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
- 3 garlic cloves, minced
- 1/8 teaspoon dried hot red-pepper flakes, or more to taste
- 3/4 cup dry white wine
- 1/4 cup finely chopped fresh basil leaves
- 1 1/2 cups zucchini, cut into rounds
- Salt and freshly ground black pepper
Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.
Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and zucchini and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.