Recipe of the Week: Basil, Shrimp & Zucchini Past and Shaved Zucchini & Fennel Salad

Being that Ed is threatening random acts of charity by offloading our zucchini in to unsuspecting open vehicles, the rest of us thought that perhaps our recipes this week should feature zucchini in order to help avert Ed's plan...dun dun dun

BASIL, SHRIMP & ZUCCHINI PASTA

1/2 cup chopped fresh basil leaves, divided
1 8-ounce can tomato sauce 
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper, or more to taste
cayenne pepper to taste, we suggest starting with a pinch
1 pound peeled and deveined raw shrimp
2 cups orecchiette or other small pasta (whole wheat does work well and is heart healthy!)
2 medium zucchini or summer squash or 1 of each

Directions:

1. Combine 1/4 cup basil, tomato sauce, 2 teaspoons oil, garlic, salt, pepper and cayenne in a medium bowl. Stir in shrimp; let stand for at least 10 minutes and up to 30 minutes.
2. Meanwhile, cook pasta in a large pan of boiling water until just tender, 8 to 11 minutes or according to package directions. Drain.
3. Quarter squash lengthwise and cut into 1/4-inch-thick slices. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot but not smoking. Add the shrimp mixture along with the squash. Cook, stirring, until the shrimp are pink and just barely cooked through, 3 to 4 minutes. Stir in the pasta and heat, stirring, until piping hot, 1 to 2 minutes. Stir in the remaining 1/4 cup basil and season with pepper.

SHAVED ZUCCHINI & FENNEL SALAD

1 pound zucchini (2-3 medium)
1 large bulb fennel, quartered and cored, fronds reserved
2 tablespoons extra-virgin olive oil 
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup slivered red onion
6 tablespoons shredded Manchego or Asiago cheese

Directions:

1. Very thinly slice zucchini lengthwise into long strips with a vegetable peeler, mandoline or knife. Place the strips on a double layer of paper towel and let stand while you prepare the rest of the salad.
2. Very thinly slice fennel bulb with a knife or mandoline. Chop enough fronds to equal about 1/4 cup. Whisk oil, lemon juice, salt and pepper in a large bowl. Add the zucchini, fennel, fronds and onion; gently stir to coat well. Serve sprinkled with cheese.