Pasta with zucchini and shrimp

Ingredients for 4 servings:

• 1 onion(s)
• 300 g prawn(s), peeled
• 500 g zucchini
• 4 sprigs of parsley
• 320 g pasta (penne, macaroni, ziti, farfalle)
• 8 tbsp extra virgin olive oil, cold squeezed
• ½ jar white wine
• n. B. Salt
• ½ sachet of saffron powder, ground (or tin)
• 1 pepperoncini
• ½ can tomatoes, chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Pasta with Zucchine e Gamberetto or Pasta with mazzancolle e zucchine.

Finely chop the onion. Lightly chop larger shrimp. Quarter the zucchini lengthwise and cut into 4 mm wide slices. Finely chop the parsley. Cook the pasta in plenty of salted water until al dente. Then heat 4 tablespoons of olive oil in a pan and sauté the onion. Increase the heat, add the shrimp, and fry vigorously for about 3 minutes, stirring constantly. Deglaze with the white wine, loosen any pan juices, remove, and set aside. Add another 4 tablespoons of olive oil to the pan, add the zucchini, and season generously with salt. Sauté the zucchini over high heat for about 8 minutes, stirring constantly. Put the saffron in a cup and dissolve it in a few tablespoons of the pasta water. Add the shrimp, saffron water, and parsley to the zucchini and heat briefly again. Drain the pasta and mix well with the zucchini. Variation 1: Add 1 deseeded and finely chopped chili pepper and sauté it with the onions. Variation 2: After sautéing the zucchini for 4 minutes, add 1/2 can of chopped tomatoes. Then, prepare without the saffron. Note: In Italy, this dish is often prepared with mazzancolle (=ridged shrimp, Penaeus kerathurus).