Pappardelle with Shrimp & Zucchini

Ingredients

• Kosher salt and freshly ground black pepper
• 6 Tbs. extra-virgin olive oil
• 2 medium zucchini, washed and trimmed
• 2 tsp. fresh lemon juice; more to taste
• 2-½ oz. thinly sliced prosciutto, cut crosswise into ½-inch-wide strips
• 15 fresh basil leaves, torn into large pieces
• ¾ lb. large shrimp, peeled, deveined, rinsed, and patted dry
• + 3 more ingredients
• • ½ lb. dried pappardelle
  • ¼ tsp. crushed red chile flakes
  • 2 cloves garlic, smashed and peeled

Put a large pot of salted water on to boil. Using a vegetable peeler (preferably a sharp, Y-shaped one), gently peel and discard the dark green skin of the zucchini. Pressing as hard as you can, continue to “peel” each zucchini lengthwise to make wide strips about 1/8 inch thick, rotating the zu...

View full recipe at Fine Cooking