LEMON FETTUCCINE WITH CHERRY, ZUCCHINI AND SHRIMP
Ingredients for 4 people
- 250 g Fettuccine with lemon Marcozzi di Campofilone
- 200 g high quality frozen shrimp
- 30 small date or cherry tomatoes (if you want the pasta redder, add some)
- 2 small light zucchini
- 2 tablespoons extra virgin olive oil
- 1 poached garlic clove (optional)
- Salt to taste
Preparation
Wash and peel the zucchini, then cut them into cubes about half an inch on a side.
Rinse the cherry tomatoes and cut into their skins to facilitate cooking.
Heat the oil and garlic over medium heat in a large skillet.
Add the zucchini, brown them slightly and add the cherry tomatoes; lower the heat and cook with the lid on.
When the cherry tomatoes begin to wilt, place the shrimp in the pan containing the sauce and cook for a few moments, then adjust the salt.
Cook the fettuccine with lemon: let them soften a little, then gently stir them and bring them to a cooking point to your liking.
After a little more than a minute of cooking, drain the pasta-preserving a few ladles of water-and toss with the sauce, adding a little of the liquid kept aside if necessary. Serve immediately.
LEMON FETTUCCINE WITH CHERRY, ZUCCHINI AND SHRIMP
Ingredients for 4 people
- 250 g of Fettuccine with lemon Marcozzi di Campofilone
- 200 g high quality frozen shrimp
- 30 small date or cherry tomatoes (if you want the pasta redder, add some)
- 2 small light zucchini
- 2 tablespoons extra virgin olive oil
- 1 poached garlic clove (optional)
- Salt to taste
Preparation
Wash and peel the zucchini, then cut them into cubes about half an inch on a side.
Rinse the cherry tomatoes and cut into their skins to facilitate cooking.
Heat the oil and garlic over medium heat in a large skillet.
Add the zucchini, brown them slightly and add the cherry tomatoes; lower the heat and cook with the lid on.
When the cherry tomatoes begin to wilt, place the shrimp in the pan containing the sauce and cook for a few moments, then adjust the salt.
Cook the fettuccine with lemon: let them soften a little, then gently stir them and bring them to a cooking point to your liking.
After a little more than a minute of cooking, drain the pasta-preserving a few ladles of water-and toss with the sauce, adding a little of the liquid kept aside if necessary. Serve immediately.
