Ingredients
6 Tbsp Isola Signature Olive Oil
1/2 cup diced skin-on zucchini
2 Tbsp sundried tomato strips, lightly packed
1/2 cup dry white wine
1 cup halved (lengthwise) peeled, deveined shrimp
2 Tbsp hand-torn fresh basil leaves, lightly packed
1 Tbsp salt
1 lb dried conchiglie, penne or fusilli
Salt and freshly ground white pepper
Directions
In a covered pasta pot over high heat, bring water to a rapid boil.

In a large saute pan, heat 3 tbsp of the olive oil over medium heat. Add zucchini and stir. Add sundried tomatoes and wine and bring to a boil, then reduce heat and simmer until wine is reduced by half. Add shrimp and basil and stir. Cover pan and remove from heat. Set aside.

Add salt and conchiglie to the boiling water and cook, uncovered, over high heat until pasta is al dente. Scoop out about 1 cup of the pasta water and set aside. Drain pasta.

Return saute pan to high heat. Add 1/2 cup of the reserved pasta water and conchiglie and, using a wooden spoon, toss to coat evenly. Continue to cook until liquid is reduced by half and shrimp are cooked through but not rubbery, about 3 minutes. Drizzle with remaining oil and season to taste with salt and pepper. Toss well.

Transfer to a large serving bowl and serve immediately.

Recipe from: 250 True Italian Pasta Dishes, inspired by Quartino Ristorante, Chicago, IL Chef John Coletta