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Mattarello(a)way
  • HOME
    • THE PROJECT
  • RECIPES
    • ITALIAN FOOD >
      • DAILY 10 MINS RECIPES >
        • Spaghetti all'arrabbiata
        • Spaghetti col tonno
        • Shrimp & Zucchini Penne
        • Zucchini & Carrot Maccheroni
        • Zucchini Risotto
        • Spaghetti alla Puttanesca
        • Rigatoni all'Amatriciana
        • Spaghetti AOP
        • Insalata di Riso
        • Pasta alla Norma
      • FRESH PASTA >
        • Cappelletti >
          • Broth
          • Truffle
          • Asparagus
        • Orecchioni >
          • Burro e Salvia
          • Aubergine and Mozzarella
        • Tagliolini >
          • Clam Sauce
          • Mantis Shrimp Sauce
          • Scalogno
        • Tagliatelle >
          • Sauce Bolognese
          • Strigoli Sauce
          • Chicken Giblet Sauce
        • Strichetti >
          • Italian Sausage
          • Green Peas
        • Broth Soups
    • Fusion >
      • Quince Chutney
      • Turkey Roll
      • Autumn Meatloaf Mignon
      • Salmon Fillet with Herbs and Pink Peppercorn
      • Morocco Inspired Quinoa
      • Creamy Pumpkin Soup with Ginger Prawns
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SHRIMP & ZUCCHINI PENNE

Immagine
INGREDIENTS (serves 2)
SAUCE
2 small zucchini 
10-15 shelled shrimp
1 clove of garlic
1 red chili
2 tsp of yellow curry powder 
1 tip of tsp of turmeric 
80 gr of soy cooking cream
parmesan cheese 
olive oil

salt to taste

PASTA
160 gr of penne
1,5 liters of water
1 tbs of coarse salt 
Zucchini shrimp combo is one of the classics among the many cream based pasta sauces, but we wanted to give it a bit of exotic twist by adding Indian mild yellow curry. The result is an interesting fusion of traditional taste empowered by the fragrant note of the curry. Simply delicious!
PREPARATION
SAUCE
Finely chop the garlic (you can also use a garlic crusher) and slice the chili. 
Cut the zucchini longitudinally in two and slice thinly.
Heat a tbs of olive oil in a pan and then add garlic, chili and the curry powder.  Fry until garlic turns shiny (make sure NOT to burn it), then add the zucchini and salt to taste. Stir fry well until zucchini turn golden.
Add shrimp and stir fry together for a couple of minutes. 
Turn off the heat and add the cream and a pinch of turmeric to get a nice yellow color.

PASTA
While zucchini are cooking, pour at least 1 liter of water in a stock pot and bring to boil. Once boiling add the coarse salt and throw in the penne. Very important: strictly follow cooking time written on the package, as pasta has to be al dente!!
When penne are done, drain the water well and toss them with the sauce in the pan. Add a sprinkle of grated parmesan cheese, if you like the cheese/seafood combo (most Italians never mix the two!), and mix well.
Serve IMMEDIATELY while still creamy.
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  • HOME
    • THE PROJECT
  • RECIPES
    • ITALIAN FOOD >
      • DAILY 10 MINS RECIPES >
        • Spaghetti all'arrabbiata
        • Spaghetti col tonno
        • Shrimp & Zucchini Penne
        • Zucchini & Carrot Maccheroni
        • Zucchini Risotto
        • Spaghetti alla Puttanesca
        • Rigatoni all'Amatriciana
        • Spaghetti AOP
        • Insalata di Riso
        • Pasta alla Norma
      • FRESH PASTA >
        • Cappelletti >
          • Broth
          • Truffle
          • Asparagus
        • Orecchioni >
          • Burro e Salvia
          • Aubergine and Mozzarella
        • Tagliolini >
          • Clam Sauce
          • Mantis Shrimp Sauce
          • Scalogno
        • Tagliatelle >
          • Sauce Bolognese
          • Strigoli Sauce
          • Chicken Giblet Sauce
        • Strichetti >
          • Italian Sausage
          • Green Peas
        • Broth Soups
    • Fusion >
      • Quince Chutney
      • Turkey Roll
      • Autumn Meatloaf Mignon
      • Salmon Fillet with Herbs and Pink Peppercorn
      • Morocco Inspired Quinoa
      • Creamy Pumpkin Soup with Ginger Prawns
    • EUROPE >
      • DENMARK
      • SPAIN
    • SOUTH-EST ASIA >
      • India
      • Thailand
      • Cambodia
      • Laos
      • Vietnam
  • BLOG
  • ABOUT US
    • Contact Us
    • In the Press
  • ITA