Shrimp and Zucchini Sauce
calories: high
category: sauces
cost: medium
difficulty: medium
preparation time: 30
Ingredients
Onions 1
Shelled shrimps 200 gr.
Zucchini 400 gr.
Anchovy paste 1 teaspoon
Extra virgin olive oil 4 tablespoons
Tomatoes 300 gr.
Salt a little
Pepper to taste
Parsley a small bunch
See our
Wine Tips
for your meals
Shelled shrimps 200 gr.
Zucchini 400 gr.
Anchovy paste 1 teaspoon
Extra virgin olive oil 4 tablespoons
Tomatoes 300 gr.
Salt a little
Pepper to taste
Parsley a small bunch
See our
Wine Tips
for your meals
Preparation Slice the onion and brown it a large pan in the olive oil. Cut the zucchini into thin round slices and add them to the pan. Let them cook for ten minutes. Add the shrimps, the anchovy paste, salt and pepper to the pan and cook for a further five minutes. Add the tomatoes and cook for ten minutes.
Boil the penne pasta in plenty of hot water and drain well. Add them to the pot and toss until the pasta and sauce amalgamate. Mince the parsley and sprinkle over your dish. Serve hot. The Chef's tips We recommend you should drink a dry white wine such as the Etna Bianco with your recipe Curiosity Either tinned or fresh tomatoes may be used for this sauce.
Boil the penne pasta in plenty of hot water and drain well. Add them to the pot and toss until the pasta and sauce amalgamate. Mince the parsley and sprinkle over your dish. Serve hot.
