150g of medium-gray shrimp without shell
Salt and black pepper to taste
150g of zucchini cubes
4 tablespoons of olive oil
150g of cooked penne al dente
2 tablespoons of fresh parsley leaves
150g of medium-gray shrimp without shell
Salt and black pepper to taste
150g of zucchini cubes
4 tablespoons of olive oil
150g of cooked penne al dente
2 tablespoons of fresh parsley leaves
Step 1
First, rinse the shrimp well and season with salt and black pepper. Reserve
Step 2
Next, choose a large skillet and put in only one tablespoon of olive oil (reserve the rest for later use)
Heat over medium-high heat
Step 3
Add the zucchini cubes and seasoned vegetables to the hot olive oil
Refry the vegetable, stirring occasionally, until it becomes slightly golden
Remove from the skillet and reserve in a bowl
Step 4
In the same skillet where the zucchini was refried, add the shrimp previously seasoned
Add another tablespoon of olive oil and refry for about one minute only
Step 5
After lightly frying the shrimp, join them with the previously golden-brown zucchini cubes (and reserved) in the skillet
Refry the mixture for a few more minutes
Step 6
Add the previously cooked penne to the skillet with about 500ml of water and one tablespoon of salt until al dente
Stir and refry for another three minutes or so
Step 7
Join the remaining olive oil and stir
Fry for two more minutes, then add the parsley and refry for another minute (to release its aroma), stirring occasionally
Serve immediately.
