Fusilli with shrimp tails and courgettes


Precisely this special farfalle pasta... and what goodness!


175 g Fusilli
150 g shrimp tails
2 courgettes
¼ glass brandy
¼ glass cognac
½ clove of garlic
3 tbsp olive oil
1 pinch/es of salt and pepper


  • In a fairly large frying pan, heat the oil and sauté the shrimp over a low heat.
  • Add the brandy or cognac and continue cooking until the liquid is partly evaporated.
  • Remove the shrimp tails from the pan and set aside on a plate.
  • In the pan with the shrimp cooking liquid, add the finely chopped garlic, zucchini cut into slices, salt and pepper.
  • Cook over low heat until the zucchini is softened, then add the shrimps again.
  • Boil pasta in salted water and drain it when it is “al dente” or still chewy, then add to the sauce and mix well.
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