Trim and wash the zucchini, then slice them into very thin rounds.
Clean the shrimp by removing the heads and shells.
Brown a clove of garlic in the oil in a fairly large non-stick pan.
Remove the garlic clove and add the zucchini.
As soon as the zucchini are cooked, add the peeled shrimp. Adjust the zucchini and shrimp sauce with salt and pepper and deglaze with white wine, stirring gently.
Meanwhile, cook the pasta in plenty of salted water, drain it al dente, and toss it in the pan with the sauce for a couple of minutes before serving.
Serve the pasta with zucchini and shrimp with a sprinkle of pepper and a sprig of parsley.
Consume immediately
Serve with a sprinkle of pepper and fresh parsley.
Italia, Campania
| Energy (kcal) | 113.87 |
| Carbohydrates (g) | 13.58 |
| of which Sugars (g) | 1.17 |
| Fat (g) | 1.39 |
| of which Saturates (g) | 0.23 |
| Protein (g) | 7.41 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.04 |
