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Author Notes: I had this at La Gavitella outside of Positano. I pieced the recipe together from memory of the meal, and I think it does it justice. Paccheri are large, smooth tubes, and have a great chewy texture. Combine them with rock shrimp and zucchini, and watch out. —sumradagnoth
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, thinly sliced
- 1 medium zucchini, cut into 1/4" half moons
- 1 handful of cherry tomatoes, whole
- 1 teaspoon red chili flakes
- 1 cup dry white wine
- 3 tablespoons unsalted butter
- 1 pound paccheri
- 1 pound rock shrimp, cleaned
- 1/4 cup finely chopped italian parsley
- salt, to taste
- Heat oil in a pan with high sides and add garlic. Saute until light golden brown. Add zucchini and cook until soft. Add tomatoes and cook until beginning to burst. Add wine and butter and bring to a boil.
- Reduce until slightly thick and check for seasoning.
- Drop pasta and cook until 1 minute short of al dente. Add to the sauce pan with along with the rock shrimp and toss over high heat for 1 minute, until shrimp are cooked through. Add parsley and toss. Add a drizzle of oil, and chili flakes to taste, and transfer to a serving bowl.