Tomato Zucchini Pasta and shrimp

To prepare the sauce, it is recommended to use a non-stick pan, in order to stir-fry the noodles with the seasoning. If you don't have a big enough no problem: you can use the Pan when you cook pasta.

Cut the onion into small squares and FRY in a pan hole with a good amount of olive oil. Once the onion is lightly browned add the courgettes cut into discs and let it FRY, a moderate flame, stirring and turning often.

Recommendation: cooking zucchini is important! Before adding the other ingredients, the courgettes must have bought a nice brownish color and must become soft.

Add chopped tomatoes in small pieces, put the lid on the Pan and let simmer (more or less for 15-20 minutes), stirring and checking the doneness every now and then. Pay attention to keep the fire low because the tomatoes must have time to cook slowly and insaporirsi well.

When the tomatoes you seem almost cooked and the sauce begins to blend in, it's time to add the frozen shrimp. At this point, if you want, you can Deglaze with a finger of white wine. Replace the lid and let Cook for another 5 minutes.

Remove the lid, adjust salt, add black pepper and chilli and last firing for a few more minutes, until the water released from the shrimp will be dry. If that is the case, add a drizzle of olive oil at the end of cooking. The sauce is ready.

Meanwhile put to boil water for pasta. Down the pasta and pass it in a pan, on medium heat, where there is no waiting for the tasty and flavorful seasoning; fai jump for a couple of minutes. You anoint them with chopped parsley and serve at the table.