Spaghettini with zucchini and shrimp

Ingredients for 2 servings:

• 8 shrimp (more depending on size and taste)
• 250 g spaghetti (spaghettini)
• 2 garlic cloves
• 4 tbsp olive oil for frying
• 1 m.-large zucchini
• 1 fresh red pepper
• 1 sprig(s) rosemary
• 1 pinch(s) of sugar
• 1 tbsp chicken broth, granulated
• 1 jar white wine, dry
• 150 ml water
• 2 tbsp olive oil, good

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Hard to believe, but a hit with us

Peel and clean the shrimp, removing any intestines if necessary. Cook the spaghettini in lightly salted water for about 5 minutes until al dente. Quarter the zucchini lengthwise and remove the soft core. Dice the remaining zucchini, heat 4 tablespoons of olive oil in a pan, and sauté the diced zucchini. Once the zucchini have browned, press the garlic cloves and add them whole to the pan along with the pepperoncini and the rosemary sprig. Season with sugar, salt, and chicken stock, and deglaze with a splash of white wine. Fry the shrimp in batches (no more than 20) in a hot pan for about 2 minutes on one side. Turn off the heat and turn the shrimp over. Add the finely diced garlic. Lightly brown it, then deglaze with a little lemon juice and the white wine. Let it simmer for another 2-3 minutes. Add the drained spaghettini to the pan with the zucchini. Add water and simmer until the liquid has evaporated and the spaghettini are cooked “al dente.” Arrange the pasta and zucchini on plates, top with the shrimp, and drizzle with good olive oil. Serve immediately.