Pennette rigate with zucchini and shrimp
The recipe for preparing shrimp and zucchini pasta is quick and easy. A fresh and delicate condiment, even in the color combination, to flavor pennine and create a first course suitable for an evening with friends or, why not, for a dinner for two. If I have to make a first course that everyone likes and that does not disappoint anyone, I choose to make pennette rigate with shrimps.
Ingredients:
450 gr of pennette rigate500 gr of fresh shrimp300 gr of zucchini1/2 glass of dry white wine2 cloves of garlic6 tablespoons extra virgin olive oil salt to tastepepper to tastechili to taste
Procedure:
To make the pasta shrimp and zucchini peel the zucchini then cut them in half lengthwise and then into slices. Keep them aside. In a saucepan heat the butter and a little oil and burn the prawns very quickly, already cleaned and engraved in the back. Deglaze with dry white wine, let it evaporate and transfer to a dish. In the same cooking liquid, add the garlic and brown it for a few minutes with the zucchini. Add salt, pepper and chili to taste. Cook the linguine, drain al dente and transfer them to the pan with the zucchini. Add the shrimp and sauté until the dressing is perfectly distributed. Transfer the shrimp and zucchini pasta to the individual dishes and serve immediately.
The recipe for preparing shrimp and zucchini pasta is quick and easy. A fresh and delicate condiment, even in the color combination, to flavor pennine and create a first course suitable for an evening with friends or, why not, for a dinner for two. If I have to make a first course that everyone likes and that does not disappoint anyone, I choose to make pennette rigate with shrimps.
Ingredients:
450 gr of pennette rigate
500 gr of fresh shrimp
300 gr of zucchini
1/2 glass of dry white wine
2 cloves of garlic
6 tablespoons extra virgin olive oil
salt to taste
pepper to taste
chili to taste
Procedure:
To make the pasta shrimp and zucchini peel the zucchini then cut them in half lengthwise and then into slices. Keep them aside. In a saucepan heat the butter and a little oil and burn the prawns very quickly, already cleaned and engraved in the back. Deglaze with dry white wine, let it evaporate and transfer to a dish. In the same cooking liquid, add the garlic and brown it for a few minutes with the zucchini. Add salt, pepper and chili to taste. Cook the linguine, drain al dente and transfer them to the pan with the zucchini. Add the shrimp and sauté until the dressing is perfectly distributed.
Transfer the shrimp and zucchini pasta to the individual dishes and serve immediately.
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