Shrimp With Pasta

Directions

1. 1
   Peel and devein the shrimp and cut them in half crosswise.
2. 2
   Set aside.
3. 3
   Trim off and discard the ends of each zucchini.
4. 4
   Cut each zucchini crosswise into 2-inch lengths.
5. 5
   Cut each piece lengthwise into 6 equal-size wedges.
6. 6
   There should be about 3 1/2 cups.
7. 7
   Cut away the cores from the tomatoes.
8. 8
   Cut the tomatoes into 1/2-inch cubes.
9. 9
   There should be about 4 cups.
10. 10
    Heat 4 tablespoons of the olive oil in a large skillet and add the zucchini.
11. 11
    Cook 2 minutes, stirring.
12. 12
    Remove and reserve the zucchini.
13. 13
    To the oil in the skillet add the garlic and cook briefly.
14. 14
    Add the tomatoes and cook, stirring often, about 2 minutes.
15. 15
    Add the hot chili and black olives.
16. 16
    Cook, stirring often, about 5 minutes.
17. 17
    Add the shrimp, zucchini, salt and pepper and cook 1 minute.
18. 18
    Cover briefly until ready to serve.
19. 19
    Meanwhile, bring about 3 quarts of water to the boil in a saucepan and add salt to taste.
20. 20
    Add the fusilli and cook to the desired degree of doneness, about 10 minutes.
21. 21
    Scoop out and reserve 1/4 cup of the hot cooking liquid.
22. 22
    Drain the fusilli.
23. 23
    Add the remaining 2 tablespoons of olive oil, the basil and reserved 1/4 cup cooking liquid to the sauce.
24. 24
    Pour the sauce over the fusilli, toss and serve.