Spaghetti with Zucchini and Gamberoni
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 zucchini, depending on size
- 3 onion (s)
- 500 g shrimp (s) (Black Tier), without head and shell, deveined
- olive oil
- 400 g spahetti
- Hot peppers, red
- 1 clove garlic
- sea-salt
- pepper
- 1 bunch basil
- 1 lemon (s), juice it
- 1 dash white wine, fruity or dry
Print Recipe
Pin Recipe Instructions
- Cut the garlic into pieces, dice the onions, cut the peppers into rings, cut the zucchini into very thin slices. Sour prawns, season with salt and pepper.
- Heat a large pan with the olive oil and fry the garlic, onions and peppers for about 2 minutes until translucent. Add the prawns and sauté. Add the zucchini slices and a dash of white wine. At first it looks like there are too many zucchini slices in the pan, but they shrink a lot because they melt. Put the lid on and cook for at least 30 minutes in the pan over medium to low heat, stirring occasionally.
- In the meantime, bring a large saucepan of water to a boil. When the zucchini start to dissolve (after about 20-30 minutes) and the water boils, add a handful of salt to the saucepan and cook the spaghetti according to the instructions on the packet. When draining, keep three ladles of pasta water.
- When the zucchini have melted and you can hardly see whole slices (after about 30 minutes), add two to three ladles of the pasta water to the pan and add a really small pinch of sugar. Mix everything.
- Drain the spaghetti briefly, put back in the saucepan, pour some olive oil over it and pour the contents of the pan over it.
- Add about ten basil leaves and mix everything well.
- Serve hot at the table with a little grated Parmesan.
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