Spaghettini with Zucchini and Prawns
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 8 shrimp (s) (more depending on size and taste)
- 250 g spahetti (spahettini)
- 2 cloves garlic)
- 4 tablespoon olive oil for frying
- 1 zucchini
- 1 peperoncini, fresh, red
- 1 sprig rosemary
- 1 pinch (s) sugar
- 1 tablespoon chicken broth, grained
- 1 glass white wine, drier
- 150 ml water
- 2 tablespoon olive oil, good
Print Recipe
Pin Recipe Instructions
- Peel and clean the prawns and remove the intestines if necessary.
- Cook the spaghettini in lightly salted water for about 5 minutes until it is firm to the bite.
- Quarter the zucchini lengthways, remove the soft core. Cut the remaining zucchini pieces into cubes, heat 4 tablespoons of olive oil in a pan and fry the zucchini cut into cubes. After the zucchini have taken on color, press on the garlic cloves and add whole to the pan with the pepperoncini and the sprig of rosemary. Season to taste with sugar, salt and chicken broth and deglaze with a dash of white wine.
- The prawns in a hot pan in portions (no more than 20 pieces.)
- Fry on one side for approx. 2 minutes. Turn off the hob and turn the prawns. Add the finely chopped garlic. Lightly brown this, deglaze with a little lemon juice and the white wine. Let it steep for another 2-3 minutes.
- Add the drained spaghettini to the pan with the zucchini. Add water and simmer until the liquid has evaporated and the spaghettini are cooked al dente.
- Arrange the pasta with zucchini on plates, place the prawns on top and drizzle with the good olive oil. Serve immediately.
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