Fusilli with shrimp tails and courgettes

Tags: Pasta Meat | Fish
7
26

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

Ingredients

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

Preparation

  • 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.
  • Allergene_Milk
  • Allergene_Egg

At a glance

Preparation time
10 min
Cooking / Baking time
9 min - 11 min
Difficulty
easy
Servings
2

Nutritional information

per 100g
protein 7g
fat 5g
carbs 25g
kcal 188
kj 794
Products in this recipe