Courgette and Shrimps Pasta is complete and balanced first course, perfect in every occasion.
I love the colour and the gentle flavour of this dish… and the (very short) time it requires to be prepared!
To prepare this first course are necessary only 20 minutes! When we are tired or we have few time, a balanced dish is all that we want!
Courgette and Shrimps Pasta
Ingredients (for 2 people):
- 180 g of short pasta;
- 500 g of shrimps;
- 2 big courgettes;
- 1 shallot;
- the juice of 1 lemon;
- parsley a.r. qb
- almonds a.r.;
- oil, salt and pepper qb.
Preparing the Courgette and Shrimps Pasta
Wash and cut the courgettes into julienne strips. Peel and slice the shallot.
Fill a pot with water to cook the pasta. Set it over the heat and bring to boil. Add a pinch of salt and bring to boil again.
In a nonstick pan, warm a tablespoon of oil. Put the shallot into this pan and let it sweat, stirring.
Add the courgettes and cover the pan with the lid. Cooking for about ten minutes, stirring from time to time.
At the end of cooking, flavour with salt and pepper. As needed, add some leaves of parsley.
Transfer 2/3 of the courgettes in a bowl. Blend them with a tablespoon of almonds until a cream is obtained. Move the cream back into the pan.
In another nonstick pan, warm a tablespoon of oil. Pu the shrimps into the pan and add the lemon juice. Cook the shrimps until they get pink and curl. At the end of cooking flavour them with a pinch of salt.
Move the shrimps into the pan with the courgette cream.
Cook the pasta for about 10 minutes or as much as reported on the package.
Warm at low heat the cream courgette with the shrimps.
Drain the pasta and transfer it into the pan with the dressing.
Add two oil tablespoons, stir and serve the Courgette and Shrimps Pasta while still hot. Garnish the dish with some chips of almonds.