Shrimp and Zucchini

Another great recipe to use up
some of the fresh garden grown
zucchini for this time of year.

Ingredients:
1 medium zucchini, cut into 1/4" slices
3/4 pound shrimp, peeled and de-veined
2 cloves garlic, peeled and minced
3 ounces olive oil
1/8 teaspoon saffron
3/4 cup chicken broth
1/4 cup, chopped fresh parsely
1 lb. uncooked fettucini

Directions:
Set a large pot of salted water to boil.
Once the water is boiling, put in fettucini
stirring every minute or two for 8 minutes.
Drain and set aside.
In a large skillet, heat 2 ounces of Olive Oil
to the pan to get hot on medium-high heat.
Saute the shrimp about 2-3 minutes until just pink.
Remove with a slotted spoon to save the oil.
Add the zucchini and garlic to the pan.
Saute for about 3-4 minutes, until the
zucchini is just turning soft.
The fetturemove and drain well.
Add the broth, parsely, and the saffron.
Return the shrimp to the pan,
and simmer for about 2 minutes.
Toss in the fettucini and let it get hot.
Serve on a large oval dish, and sprinkle
with fresh parsely for garnish.