Sauté the thinly sliced shallot in olive oil, add the zucchini cut into very thin strips, a pinch of salt, and a bit of pepper, and let them soften over high heat.
Boil the shrimp in salted water for a few minutes, add them to the zucchini, and let them absorb the flavors.
Cook the pasta in plenty of salted water, drain it, and toss it in the pan with the sauce.
Garnish with chopped parsley and serve.
Pan
Knife
Cutting Board
Italia
| Energy (kcal) | 128.58 |
| Carbohydrates (g) | 16.54 |
| of which Sugars (g) | 1.33 |
| Fat (g) | 4.23 |
| of which Saturates (g) | 0.63 |
| Protein (g) | 6.53 |
| Fiber (g) | 1.14 |
| Sale (g) | 0.03 |
