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Preparation
in 10 minutes
Cooking
in 9-11 minutes
- 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.
Ingredients
175
g
150
g
shrimp tails
2
courgettes
¼
glass
brandy
or
¼
glass
cognac
½
clove of garlic
3
tbsp
olive oil
1
pinch/es of
salt and pepper
Nutritional & Dietary
Gluten-free
No eggs added
No milk added
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Nutrition
Per 100g
Energy
794 kj
188 kcal
Carbs
25 g
Fat
5 g
Protein
7 g
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