Spaghetti with zucchini and gamberoni

Ingredients for 4 servings:

• 3 zucchini, depending on size
• 3 onions
• 500 g shrimp(s) (Black Tiger), without head and shell, deveined
• olive oil
• 400g spaghetti
• Pepper, red
• 1 clove(s) garlic
• Sea salt
• pepper
• 1 bunch of basil
• 1 lemon(s), juice
• 1 shot of white wine, fruity or dry

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Italian family recipe

Chop the garlic, dice the onions, slice the bell peppers, and slice the zucchini very thinly. Season the shrimp with salt and pepper. Heat a large pan with olive oil and fry the garlic, onions, and bell peppers for about 2 minutes until translucent. Add the shrimp and fry. Add the zucchini slices and a splash of white wine. At first, it will seem like there are too many zucchini slices in the pan, but they will shrink considerably as they melt. Cover and continue cooking in the pan over medium-low heat for at least 30 minutes, stirring occasionally. Meanwhile, bring a large pot of water to a boil. When the zucchini begins to break down (after about 20-30 minutes) and the water is boiling, add a handful of salt to the pot and cook the spaghetti according to the package instructions. When draining, reserve three ladles of pasta water. When the zucchini has melted and barely any whole slices are visible (after about 30 minutes), add two to three ladles of the pasta water to the pan and a tiny pinch of sugar. Mix everything together. Drain the spaghetti briefly, return it to the pot, drizzle with a little olive oil, and pour the contents of the pan over it. Add about ten basil leaves and mix everything well. Serve immediately, hot, with some grated Parmesan cheese.