Pasta zucchini e gamberoni

Pasta with zucchini and prawns is a delicious and fresh dish, perfect for a summer meal. Here is how to prepare it.

Ingredients

• 320 g of pasta (linguine or spaghetti are fine)
• 2 medium zucchini
• 300 g of cleaned prawns
• 2 cloves of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped fresh parsley
• Grated zest of 1 lemon (optional)
• Dry white wine (about a glass)

Preparation

1. Start by cleaning the prawns: remove the head, tail, and central intestine, then peel off the shell, possibly leaving the final piece attached for a more decorative effect.
2. Wash the zucchini and cut them into rounds or sticks, depending on your preference.
3. Cook the pasta in a pot with plenty of salted water.
4. Meanwhile, heat some extra virgin olive oil in a large pan and sauté the garlic until it becomes golden.
5. Add the zucchini to the pan and cook them over medium heat until they soften.
6. Then pour in the white wine and let the alcohol evaporate.
7. Add the prawns and cook for a few minutes on each side, until they turn pink and are cooked through.
8. Drain the pasta al dente and pour it into the pan with the zucchini and prawns, stirring everything together to ensure the flavors merge well.
9. Add chopped fresh parsley, grated lemon zest (if you desire a touch of citrus freshness), salt, and pepper to taste, and mix gently.

Serve the pasta hot, perhaps with a drizzle of raw oil and a further sprinkle of fresh parsley.

Curiosity

This preparation is very versatile, and you can add a personal touch by varying the aromatic herbs, or you could add some halved cherry tomatoes during the cooking of the zucchini for an extra touch of color and freshness.