Whole Wheat Fettuccine with Shrimp and Zucchini in a Spicy Romesco Sauce

Pasta. My beautiful nightmare. My torrid love affair.  I can't quit you.  I spent a good portion of this week watching episodes of Anthony Bourdain: Parts Unknown. By the time I got to the Rome episode, I was done for. It was an hour of gratuitous shot after gratuitous shot of mouthwatering pasta dishes. I couldn't stay away from pasta a minute longer. Within minutes, I took a recipe from the Whole30 cookbook I've been reading up on, and transformed it to cater to my insatiable craving for fettuccine.  The result was a perfectly balanced dish, combining a spicy romesco sauce and the sweet, fresh shrimp I picked up from Whole Foods [Key West Pink Shrimp are divine!]. Served alongside a tasty bottle of wine [Bodini Cielo Rojo Red Blend 2016], I no longer felt like Mr. Bourdain was taunting me with his indulgent tour di pasta. With this meal, I was right there alongside him, savoring every bite.


  • 1 lb. uncooked shrimp, peeled and deveined
  • 1 lb. whole wheat fettuccine [I used Hodgson Mill]
  • 2 small to medium zucchini, chopped
  • 6 cloves garlic, minced
  • 4 TBsp. extra virgin olive oil
  • 1/2 cup almonds, roughly chopped
  • 1 small onion, chopped
  • 1 red chili, seeded and diced
  • 1 teaspoon paprika
  • 2 tomatoes, chopped
  • 2 teaspoons red wine vinegar
  • 1 teaspoon kosher salt
  • fresh ground pepper
  • fresh basil leaves [optional]

Heat water for the pasta and bring to a boil.  While waiting for your water to boil, take one third of the garlic and heat one tablespoon oil on medium heat. Add shrimp and cook for 3-4 minutes or until pink. Remove and set aside. In the same pan, add another tablespoon of oil and one third of the garlic and sauté the zucchini for 3-4 minutes. Set aside the zucchini with the shrimp.  Add two tablespoons of oil on medium high with onions, garlic and chili. Cook for 3-4 minutes. Add the rest of the ingredients and cook for another two minutes. Transfer the sauce to a food processor or blender and blend until smooth. Cook the pasta according to the box directions and when it's al dente, toss the pasta, shrimp zucchini and sauce all together [I use the pan that I cooked everything in to combine all the ingredients, but you can also bring out a separate large bowl to do the mixing. Plate up and garnish with basil. Serves 4.