This is a somewhat unusual pasta recipe that basically outlines my tendency to put together ingredients found here and there at home. I am often satisfied, as happened in this case.
I thought of using a leftover boiled potato from the previous day, increasing the personal and philosophical satisfaction of “waste not, want not.” Then I combined fried zucchini, shrimp, and canned tuna.
The result was excellent, unexpected, and delicious. Moreover, it is a fairly simple preparation that releases a fresh, summery, and even light aroma and taste!
Related recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 2
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
For the farfallette with shrimp, zucchini, and potatoes
- 7 oz farfallette
- 2 small zucchinis
- 1 cold boiled potato
- 8 shelled shrimp
- 1 canned tuna
- to taste salt and pepper
- to taste extra virgin olive oil
- 1 clove garlic
Tools
- Pan
Steps
To prepare the farfallette with shrimp, zucchini, and potatoes
To start, julienne the washed zucchinis using a mandoline and set aside in a container. Then, heat some extra virgin olive oil in a pan and once hot, fry the zucchinis gradually until golden.
Continue frying all the zucchinis and transfer them each time to a tray with paper towels. Similarly, fry the cold boiled potato sliced into rounds, and once well browned, transfer it to another tray with paper towels.
To continue, still in the same oil, add a crushed garlic clove and sear the shrimp on both sides for about 3 minutes. Finally, deglaze with a bit of brandy until the alcohol has completely evaporated, and set aside.
To conclude, boil the pasta in salted water and once cooked, drain it into a large pan with the leftover oil used for previous frying. Add the zucchinis and shrimp and sauté over high heat for a few minutes.
Finally, serve your portion on the plate and garnish with more shrimp, zucchinis, and drained canned tuna. Add some pepper or chili before serving.
Advice!
To give a more intense flavor, use the same oil for all the fryings and for the final step of sautéing the pasta in the pan. If the oil has residues, strain it after each frying phase.
