Linguine with shrimps, zucchini, parmesan and spices

There is time for sea, outdoor lunches and light fresh meals. And this recipe for linguine with shrimps and zucchini is exactly the same. Especially if you have a fresh shrimps, aromatic parmesan and naturally zucchini in your garden. Finish the the dish in Italian style, sprinkled with basil or parsley, or in Asian style with coriander. The dish is ideally suited to a well-chilled rosé or white wine.

Ingredients /for 4 portions of shrimps linguine/:

  • One pack of linguine
  • 4 tbsp. Olive oil
  • 3 small zucchini cut into spiral
  • 3 cloves of garlic, chopped finely
  • 24 royal shrimps
  • a pinch of chilli peppers
  • Pinch of salt
  • 1 lemon, grated bark and juice
  • 200 g of freshly grated parmesan cheese
  • basil leaves, parsley or coriander as you prefer

Preparation:

Clean the shrimp and marinate in lemon juice, grated lemon peel, grated garlic, 2 tablespoons. olive oil, chilli and a little salt. Heat a large skillet over medium heat and cook shrimp until ready. Take them out and continue cooking in the same pan.

Add the courgettes marinated in olive oil, a little garlic and salt and cook for 5 minutes. Return the shrimps to the pan with zucchini .

Prepare the linguine in boiling and salted water.

Drain linguine and add to zucchini and shrimp. To mix better flavors, add 3 tablespoons. from the water in which they boiled linguine.

Add finely shredded parmesan.

Choose whether to finish the dish with basil, parsley or coriander.

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