- 1 1/2 pounds rock shrimp (or peeled and deveined tiger shrimp, split in half from head to tail)
- 3 tablespoons extra-virgin olive oil
- A pinch of salt and coarse-ground pepper
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh rosemary
- 2 medium zucchini, halved and thinly sliced (about 3 cups)
- 1 clove garlic, minced
- 2 cups basic tomato sauce
- 1 pound dried farfalle pasta
- Juice of 1 lemon
- 2 tablespoons butter
- 2 tablespoons roughly chopped fresh parsley
- 2 tablespoons panko breadcrumbs
Put a large pot of salted water on to boil for the pasta.
Pat the shrimp with a paper towel to remove excess liquid.
Heat the olive oil in a saucepan over high heat. Throw in the shrimp and cook for 2 minute, flipping the shrimp in the pan or stirring occasionally to keep them from sticking. Season with the salt and pepper.
Add the red pepper flakes, thyme, rosemary, zucchini, and garlic. Saute everything together for about 1 minute, until the zucchini has just started to cook.
Add the tomato sauce and cook together another 3 minutes or so. At this point, the flavors should be combined, the zucchini should be a bit translucent but still have some crunch to it, and the shrimp should be opaque and should pop between your teeth. Remove the saucepan from the heat.
Meanwhile, cook the pasta until al dente. (Follow the directions on the box, subtracting 1 minute from the cooking time; be sure to test a couple of pieces in the last 2 minutes of cooking to avoid mushiness.)
Drain the pasta well and return it to the pot, with the heat off. Add the shrimp and sauce, straight from the saucepan, and combine well.
Squeeze the lemon juice over the pasta, and add the butter and the parsley.
Sprinkle the breadcrumbs over the top. Serve immediately.