Half sleeves with shrimp and zucchini, a fresh and appetizing first course, perfect in every season, excellent in summer.
Ideal also for evenings in company.
I was given a lot of fresh shrimp and a delicious and appetizing first course is perfect to use them.
Only advice, be patient when cleaning the shrimp.
If you use fresh ones, remove the head and set it aside to make a broth that you can also freeze in cubes.
Below are some easy and tasty ideas for using shrimp.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 11 oz half sleeves pasta
- 1 cup zucchini
- 7 oz shrimp (fresh or frozen)
- 3 tbsps extra virgin olive oil
- to taste coarse salt (for pasta)
- to taste fine salt (for seasoning)
Tools
- 1 Wok
- 1 Bowl
- 1 Pot
- 1 Knife
- 1 Strainer
- 1 Spatula
Steps
To make Half Sleeves with Shrimp and Zucchini, first focus on cleaning the shrimp.
Remove the head part, the shell, and carefully cut the top of the shrimp with a knife to remove the intestine.
It will be enough to pull it out carefully to remove it.
Proceed with this operation to clean all the shrimp and rinse them under cold running water to remove all impurities.
Wash, trim, and cut the zucchini into not too thin slices.
Clean the garlic and brown it in oil.
If not appreciated, you can pierce it with a toothpick and remove it when the oil is flavored.
Add the zucchini and let them cook over low heat for 5 minutes, stirring occasionally.
Meanwhile, cook the pasta and drain it al dente.
Add the shrimp to the zucchini and cook for about 10 minutes.
Remove the garlic.
Season with salt and add the pasta.
Mix.
Turn off the flame and add a drizzle of oil.
Serve the dish hot, garnished with fresh parsley.
