Like every evening, I come home and decide what to cook. Yes, I decide, because during the day I think about what I could do, but only at the end do I realize my true idea. It all depends on how much time I have available, but above all, on the ingredients I have. If I spend too much time in the kitchen, my princesses come in asking a thousand questions and strangely enough, curiosity turns into hunger. A chorus breaks the silence: “Mom, I’m hungry. I’m hungry. But what are we eating? But when are we eating?” A decision has to be made quickly!
Tonight I chose a first course thinking about some ingredients they really like: zucchini and shrimp.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4-6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs zucchini
- 2 cloves fresh garlic
- 2.7 tbsp olive oil
- pepper
- salt
- 1.13 oz saffron
- 2.7 tbsp white wine
- 0.85 cup cooking cream
- 1.1 lbs linguine
Tools
- Wok
- Pot
Steps
Wash the zucchini and cut off the ends, then slice them into rounds.
Put the oil in the wok and brown two cloves of garlic. Add the zucchini, season with salt and pepper, and cook for 10 minutes, stirring occasionally.
Add the shrimp (set aside a handful), stir, and continue cooking for another 5 minutes.
Pour in the white wine and let it evaporate.
When it is almost completely evaporated, add the cream and stir.
Add the saffron and dissolve it in the sauce, then turn off the heat. Cover with a lid while waiting for the pasta water to boil.
Take the shrimp set aside and chop them into small pieces. Take two tablespoons of the sauce and mix everything together.
Cook the pasta al dente then season with the zucchini.
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