Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Drain the spaghetti briefly, put back in the saucepan, pour some olive oil over it and pour the contents of the pan over it.
6. Add about ten basil leaves and mix everything well.
7. Serve hot at the table with a little grated Parmesan.