Ingredients:

• * Recipe Courtesy of Mami Camilla Cooking School*
• For the scialatielli: (or use your favorite fettuccine or linguine)
• Make a mound of 400 grams of semolina flour on a flat work surface. Make a well in the middle of the flour and add in the zest of 2 lemons, 200 ml water, and a half a cup of chopped Italian parsley. Mix and knead the pasta dough and when it is no long sticky, wrap the ball of dough in plastic wrap and let it sit for 20 minutes covered.
• Roll the dough through a pasta machine starting at the thicket setting of 10 a few times, and then down to 8, 6, 5, and 4, one time on each number. Keep the dough floured with semolina flour during this proess. Using a fettucine pasta cutter, cut strips of scialatielli in about 4-inch lengths.
• To cook the pasta, boil it in salted water for 2 minutes or until al dente.
• For the sauce:
• Warm 2 cups of shrimp or vegetable stock (preferably homemade) in a saucepan. Set aside.
• Slice 4 zucchini into ¼-inch rounds. In a large saute pan heat ½ cup of olive oil in pan; add in the cut zucchini, season with ½ teaspoon of salt and ¼ teaspoon of freshly ground black pepper, and a pinch of crusehd red pepper flakes. Cook, stirring occassionaly for 10-12 minutes or until the zucchini is tender. Add in 1 lb. of peeled, deveined shrimp and the warmed stock, and continue cooking for 2-3 minutes or until the shrimp are pink. When pasta cooked, toss the pasta with cooked shrimp and zucchini sauce. Taste to see if additional salt and pepper is needed. Garnish each plate of pasta with chopped parsley, a squeeze of lemon juice, and chili pepper oil if desired.