Fettuccine With Shrimp, Zucchini And Basil

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1 pound medium shrimp, shelled and deveined, shells reserved

2 cups water

1 celery rib, thinly sliced

1 carrot, thinly sliced


1 pound fresh fettuccine or 1 1/4 pounds dried fettuccine

5 tablespoons extra-virgin olive oil

1 pound small zucchini, sliced 1/4 inch thick

2 large garlic cloves, very thinly sliced

1/4 cup tomato sauce

10 large basil leaves, roughly torn into pieces

1 teaspoon very finely chopped oregano

Crushed red pepper

12 small zucchini blossoms, stems and pistils removed, petals roughly torn

Freshly ground pepper

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