Farfalle with Shrimp, Zucchini, and Lemon

Ingredients

• 1 1/2 pounds rock shrimp
• 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
• 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

Directions

1. Set a large pot of salted water over high heat and bring it to a boil for the pasta. Blot the shrimp with a paper towel so they are not carrying extra moisture. Warm the olive oil in a saucepan over high heat, then add the shrimp. Cook for 2 minute, tossing or stirring now and then so nothing clings to the pan. Add the salt and pepper.
2. Stir in the red pepper flakes, thyme, rosemary, zucchini, and garlic. Cook everything together for about 1 minute, just until the zucchini begins to soften.
3. Pour in the tomato sauce and let it cook with the shrimp and zucchini for another 3 minutes or so. By now, the flavors should come together, the zucchini should look a little translucent while still keeping some bite, and the shrimp should be opaque with a firm snap. Take the saucepan off the heat.
4. While the sauce is cooking, boil the pasta until al dente. Use the package directions as your guide, but take away 1 minute from the listed cooking time; check a few pieces during the last 2 minutes so the pasta does not get soft.
5. Drain the pasta thoroughly and put it back in the pot with the heat turned off. Add the shrimp and sauce from the saucepan and toss until everything is well mixed.
6. Squeeze the lemon juice over the pasta, then add the butter and parsley. Scatter the breadcrumbs across the top. Serve right away.