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Trim and wash the zucchini, then slice them into very thin rounds.
Clean the shrimp by removing the heads and shells.
Brown a garlic clove in the oil in a non-stick pan large enough to hold everything.
Remove the garlic clove and add the zucchini.
As soon as the zucchini are cooked, add the peeled shrimp. Season the zucchini and shrimp sauce with salt and pepper and deglaze with the white wine, stirring gently.
Meanwhile, cook the pasta in plenty of salted water, drain it al dente and toss it in the pan together with the sauce for a couple of minutes before serving.
Serve the pasta with zucchini and shrimp with a sprinkling of pepper and a sprig of parsley.
Consume immediately
Serve with a sprinkling of pepper and fresh parsley.
Italia, Campania
| Energy (kcal) | 97.04 |
| Carbohydrates (g) | 11.45 |
| of which sugars (g) | 1.01 |
| Fat (g) | 1.17 |
| of which saturates (g) | 0.2 |
| Protein (g) | 6.43 |
| Fibre (g) | 0.78 |
| Salt (g) | 0.03 |
This product cannot be shipped to the selected country
