Pasta with courgettes and shrimps presents a consolidated pair of flavors: the zucchini supports, with its earthy flavor, the taste of the sea given by the shrimp. A quick, practical dish, pasta with zucchini and shrimp surprises with its balance!
Pasta with courgettes and shrimps
Ingredients
Equipment
Instructions
- Bring a pot of salted water to the boil and, when it starts boiling, throw in the pasta.
- Cut the lard into strips and brown it in a pan without any seasoning; once well browned, tilt the pan to remove the lard in pieces, leaving the lard that has melted in the pan.
- Wash, trim and finely slice the courgettes.
Brown the sliced courgettes in the same pan where you browned the lard; season with salt and flavor with basil leaves torn by hand. - After about 10 minutes of cooking the courgettes and pasta, add the shelled prawns and after a few seconds, some of the lard set aside
- Drain the pasta and transfer it directly into the pan with the sauce, saute briefly and serve with a sprinkling of pepper, a drizzle of extra virgin olive oil and a grating of lemon zest.
Notes
- u003cliu003ethe best-known varieties: the Sicilian (elongated and very light green), the green Milanese (long and uniformly dark green), the round Nice (light in color, rounded and flattened at the ends), the Florentine (curved, club-shaped, light in color and with striped skin). Courgettes can be eaten raw, when they are small, or cooked in various ways: grilled, as a condiment for pasta or risotto, fried, sauteed, as a base for omelettes, etc..u0022u003c/liu003e
pasta
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