You may also like
Categories:
egg noodles olive oil red onions zucchini sweet red peppers salt shrimp tomatoes garlic ginger red pepper green olives saffron stems Coriander red wine vinegar
Viewed: 14 - Published at: 3 years agoIngredients
- 1/2 pound dry egg noodles or fettuccine
- 4 tablespoons olive oil
- 1 cup coarsely chopped red onions
- 1 pound small zucchini, cut into 1-inch thick slices, about 3 cups
- 2 sweet red peppers, cored and seeded, cut into 1/2-inch cubes
- Salt and freshly ground pepper to taste
- 1 1/4 pounds medium shrimp, peeled and deveined
- 6 ripe plum tomatoes, cut into 1/2-inch cubes
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1/4 teaspoon red pepper flakes
- 1/4 cup pitted small green olives
- 1/2 teaspoon saffron stems
- 4 tablespoons fresh chopped coriander or basil
- 1 tablespoon red-wine vinegar
Method
- Bring salted water to a boil, add the noodles, stir and cook according to package instructions.
- The pasta should be al dente.
- Drain and reserve 1/4 cup of cooking liquid.
- Meanwhile, heat 2 tablespoons of the olive oil in a large skillet or wok.
- Add the onions, zucchini, red peppers, salt and pepper.
- Cook, stirring, over high heat until wilted, about 3 minutes.
- Add the shrimp, tomatoes, garlic, ginger, pepper flakes, olives and saffron.
- Cook and stir about 3 minutes longer over high heat.
- Add the remaining 2 tablespoons olive oil, the drained noodles, the basil or coriander, the vinegar and, if needed, the reserved cooking liquid.
- Toss and stir well.
- Bring to a simmer and cook for 2 minutes.
- Serve immediately.
