Ingredients
Extra virgin olive oil
340g small shrimp (fresh or frozen)
3 small zucchine, julienne
1 onion, small chopped
3 cloves of garlic, minced
3 chilli peppers, thinly sliced
parsley, chopped
600g linguine
Method
- Place the linguine into a pot of salted, boiling water.
- In a large pan, heat the oil over medium heat. Add the chilli and onion and cook until it is translucent, then add the zucchini. Cook over medium heat, stirring regularly, until the zucchini is golden brown. Set aside.
- In a separate pan, heat a few tablespoons of olive oil and add the garlic. After about a minute, add the peeled and cleaned shrimp. Cook until slightly golden and most of the liquid has evaporated.
- Season with salt, black pepper and finish cooking for another minute. Add the shrimp to the skillet with the zucchini.
- When the pasta has reached ⅔ of the recommended cooking time, put it into the pan with the other ingredients, saving the pasta water.
- Add 4 ladles of the pasta water to the pan, mix well and leave to simmer for about half a minute.
- Toss the pasta in the pan to mix properly while drizzling in some more olive oil.
- Rest the pasta in the pan in a warm oven for about half a minute.
- Plate the pasta garnishing with the remaining parsley.