Cook the pasta in plenty of salted water, meanwhile prepare the sauce with the zucchini and shrimp mixture.
In a pan, pour in the extra virgin olive oil, add the garlic and sauté for a few minutes, then add the zucchini and shrimp mixture and cook for 15 minutes covered with a lid. During cooking, it may release some water; if so, remove the lid halfway through cooking.
Cut the datterini tomatoes and add them a few minutes before the sauce is done, and season with salt.
Drain the pasta under cold water, place it on a tray and drizzle with extra virgin olive oil to prevent sticking, and add the sauce only after the pasta has cooled down.
Add the basil leaves and serve.
White Wine
Maximum 24 hours in the refrigerator.
I recommend preparing it a few hours in advance for a more intense flavor. Pair it with a glass of white wine and toasted bread.
Italy
| Energy (kcal) | 125.5 |
| Carbohydrates (g) | 15.65 |
| of which Sugars (g) | 1.27 |
| Fat (g) | 2.33 |
| of which Saturates (g) | 0.38 |
| Protein (g) | 11.4 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.07 |
