Definitely an Italian classic.
A bit démodé, if you like (soooo old fashioned), but still one of the classiest Italian comfort foods ever: pasta with courgette, shrimp and cream.
With a hint of basil, to celebrate the summer (and because basil goes so friggin' well with courgettes).
Delicate and yet tasty. To be eaten again, and again, and again...
Tips: choose a short pasta like tortiglioni, rigatoni or penne. According to the unwritten and unspoken "Italian pasta sauce rules" this sauce doesn't go well with long pasta...
And do not, I repeat, do NOT, use Parmesan cheese. Any Italian would punch you right in the face for doing something like that when pasta with fish or seafood is involved.
If you still decide to do it, at least make sure there's no Italians around.
Pasta con panna, zucchine e gamberetti
Serves 2
200 gr. short pasta
1 small onion
1 big courgette or 2-3 small ones
200 gr small shrimps (frozen is OK)
1 dl cooking cream
a bunch of fresh basil
olive oil extra vergine
salt and black pepper
Fry the finely chopped onion gently in olive oil until soft and golden brown.
Add the sliced courgette and let is cook until soft and slightly browned stirring regularly.
Add the cream and the defrosted shrimps and let everything cook for 2 minutes.
Add some fresh shredded basil leaves, season with some salt and mix everything well.
Cook the pasta very al dente in boiling salted water while making the sauce and drain.
Add the pasta to the sauce, toss gently and serve with a generous sprinkle of freshly ground black pepper.
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