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1/4 cup extra-virgin olive oil
2 tbsp unsalted butter
4 garlic cloves, thinly sliced
1 pound peeled shrimp
3 Roma tomatoes, 1/2" chunks
1 medium zucchini, 1/4" slices
1/2 tsp red pepper flakes
1/2 tsp salt
1/2 tsp white pepper
20 leaves of fresh basil coarsely chopped
Juice of 1/2 lemon
1/3 cup dry white wine
1 tbsp finely chopped Italian (flat leaf) parsley
Freshly ground black pepper to taste
Parmesan to taste
1 pound dried bowtie pasta
Get all ingredients chopped, measured, and ready to cook. Once you start, you will not have time to chop or measure out ingredients. Cooking the basil shrimp will only take about 5 or 6 minutes.
Drop pasta in 6 quarts of water to boil with 1 tsp salt just before you begin cooking the basil shrimp. Cook pasta until al dente.
Sauté garlic in the butter and 1/2 of the olive oil over medium heat until the garlic is light golden brown. Add zucchini, tomatoes, salt, white pepper, red pepper flakes, and basil, and cook 1 minute. Add shrimp, wine and lemon juice; bring to a boil and cook 2 minutes or until shrimp is done (do not over cook, the shrimp will get tough and the zucchini will get mushy), add parsley and toss.
Drain bowties and toss with remaining olive oil. Place the pasta in a shallow bowl or platter and poor shrimp/sauce over the top. Provide freshly ground black pepper, parmesan, and lemon wedges for individual additions.
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