Recipe(tried): Shrimp and Zucchini Pasta

I picked up this recipe as a handout at a vegetable stand in Clearwater, Fl about 12 years ago. I love to try and taste new recipes so it is unusual for one to be repeated several times. However, this has become a frequent dish on our table, because of the simple, clean flavors and delightful taste. It is also a healthy relatively low fat dish. Really red-ripe tomatoes and fresh shrimp are important as all the flavors really come through.
This is tomato and zucchini season here in Florida and I will fix it for dinner this evening, along with Sourdough French bread with roasted garlic spread and a spinach, carrot, red pepper, radish and local romaine and cauliflower salad, and fresh strawberries for dessert.

SHRIMP AND ZUCCHINI PASTA
3-4 servings

1 pound large shrimp in the shell, (about 28-34 to the lb.
3 zucchini, about 1 pound
1 1/2 pounds red, ripe plum tomatoes
3 tablespoons olive oil
1 tablespoon minced garlic
1 seeded and chopped jalapeno pepper, or a rounded teaspoon of red chile flakes ( be careful, if you don't like spicy food and do this to taste.)
20 small, pitted black olives, preferably imported, such as Kalamata or oil cured olives.
Salt to taste
Freshly ground pepper to taste
2 tablespoons finely chopped fresh basil or 2 teaspoons dried basil.
1/2 pound fusilli (spirals or twists)

Peel and devein the shrimp and cut them in half crosswise. Set aside.

Trim off and discard the ends of the zucchini. cut each zucchini crosswise into 3 sections, and cut each section into 6 equal-size wedges. You should have about 3 1/2 cups.
Immerse the tomatoes in a boiling water bath for a minute first and skin them, if you prefer them skinned. Cut the cores from the tomatoes. Cut the tomatoes into 1/2 inch cubes. There should be about 4 cups.

Bring about 3 quarts of water to a boil in a large pan and add 1 tablespoon of salt. Add the fusilli and cook to the desired degree of doneness, according to package directions. Scoop out and reserve 1/4 cup cooking liquid. drain the fusilli and return to the pan.

While the pasta is cooking, start the sauce. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat and add the zucchini. Cook 3 minutes, stirring. Remove and reserve the zucchini.

To the oil in the skillet, add the garlic and cook 30 seconds, stirring constantly. Add the tomatoes and cook, stirring often, for 2 minutes, reduce heat to medium. Add the chile pepper and the black olives. Cook, stirring often, about 5 minutes. Add the shrimp, zucchini, salt and pepper and cook 1 minute, or until the shrimp is opaque.

Add the remaining 1 tablespoon of olive oil, the basil and reserved 1/4 cup cooking liquid to the sauce. Pour the sauce over the fusilli, toss and serve.