Saffron Shrimp and Zucchini

Servings:

Cooking Time:

Ingredients:

• 1 medium Zucchini, cut into ¼-inch slices
• ¾ pound Shrimp, peeled and de-veined
• ½ tsp Garlic, minced
• 3 ounces Olive oil
• ⅛ tsp Saffron
• ¾ cup Chicken broth
• ¼ cup, chopped fresh parsely
• 1 lb. uncooked fettucini

Instructions:

• Set a large pot of water to boil. Season it with some salt and an ounce of Olive Oil.
• Once the water is boiling, set the fettucini in the pot to boil, stirring every minute or two. Set a timer for 8 minutes.
• In a large skillet, heat 2 ounces of Olive Oil to the pan to get hot on medium-high heat.
• Saute the shrimp about 2-3 minutes, until just pink. Remove with a slotted spoon to save the oil.
• Add the zucchini and garlic to the pan. Saute for about 3-4 minutes, until the zucchini is just turning soft.
• The fettucini is probably done around this time, remove and drain well.
• Add the broth, parsely, and the saffron. Reduce ¼.
• Return the shrimp to the pan, and simmer for about 2 minutes.
• Toss in the fettucini and let it get hot. Serve on a large oval dish, and sprinkle with fresh parsely for garnish!