SHRIMP & ZUCCHINI PENNE
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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.
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.
