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fantasy with homemade shrimp and zucchini


recipe for a first improvised some time ago and that always makes her look good.

Clean 4 medium-sized zucchini and slice into rounds, in a large frying pan (about 36 cm in diameter), sauté in olive oil Liguria (virgin, of course) with half a shallot chopped two sliced \u200b\u200bcloves of garlic, when garlic slices begin to turn brown, remove from the pan and add zucchini along with a whole clove. Leave everything on medium heat, stirring occasionally. Meanwhile Shell

pound of shrimp tails fresh, cut the back of the shrimp to extract the black wire and put the shells in a saucepan with a little water over low heat. Sauté the prawns shelled (with the exception of half a dozen) in another pan with a little butter, add 200 ml of cream kitchen, the broth filtrate of shells, a pinch of salt and a splash of pepper four colors. A flame to dry the sauce adding the remaining chopped shrimp with the crescent.

Cook pasta (350 g homemade, but also excellent fusilli, penne or maltagliati) al dente, drain and pour into large pan with the zucchini: turn up the heat and, after adding the sauce with shrimp , complete with a tablespoon of freshly chopped parsley, two tablespoons of parmesan cheese and two teaspoons of pesto fresh. A beautiful

sfiammata to thicken the sauce over pasta and voila: the fantasy of four dishes of excellent home-made with shrimp and zucchini.
(post "recycled" from previous blog)