2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper or white pepper
1 teaspoon dried leaf oregano -- crumbled
1 teaspoon dried leaf thyme -- crumbled
8 tablespoons butter -- room temperature
2 medium garlic cloves -- minced
1 1/2 pounds medium or large fresh shrimp -- shelled, de-veined, rinsed and patted dry
12 ounces rotelle (wagon wheels)
1 small zucchini -- cut into 1/4" dices
1/4 cup green onion -- minced
2 ripe plum tomatoes -- cut into 1/4" dices
1/4 cup fresh parsley leaves -- chopped
hot pepper sauce or additional cayenne -- to taste
In small bowl mix paprika, red pepper, salt, black or white pepper, oregano and thyme. Melt 4 tablespoons butter in large skillet over low heat. Add garlic and spice mixture, stir well. Turn off heat. Add shrimp and stir to coat.
Put 1-3 tablespoons butter in large warm bowl for tossing with pasta. Bring large pot of water to boil; add salt then pasta. Cook uncovered over high heat stirring occasionally about 7 minutes or until tender but firm to the bite. Drain well. Transfer to bowl and toss with butter.
Saut� shrimp in its spiced butter over medium heat tossing often, 2 to 2 1/2 minutes or until pink. Add shrimp mixture to pasta and toss.
Add remaining 1 tablespoon butter to skillet from cooking shrimp and melt over medium heat. Add zucchini and green onions.
Saut� about 1 minute or until barely tender. Stir in tomatoes and parsley. Cook a few seconds. Add to pasta and toss until blended. Taste and adjust seasoning, adding more red pepper or hot sauce if desired. Serve immediately.
I recommend either a Gew�rztraminer, Pinot Grigio or Riesling with this spicy dish.
NOTES : I got this recipe from a chef in Fort Lauderdale named Lynn while we were working together doing a Gulf Stream crossing from Ft. Lauderdale to Nassau, Bahamas on a Hatteras
luxury yacht.