Spaghetti with squid ink with Zucchini and Shrimp
Ingredients
(for 4 people)
320 g of spaghetti with cuttlefish ink Pasta Berruto 1881
900 g of zucchini
600 g of fresh shrimp
2 cloves of garlic
100 ml of blonde beer (or white wine)
60 ml of extra virgin olive oil (4 and 1/2 tablespoons)
Salt to taste.
Preparation
- Put a saucepan full of water on the heat and bring to a boil
- Meanwhile, wash the courgettes, cut the two ends and then proceed to julienne
- Brown a clove of garlic in a pan with a drizzle of extra virgin olive oil, drop the courgettes, cook until golden brown, then remove the clove Prepare the shrimp.
- Pass the zucchini in a colander and pass them under running water and drain well
- Brown the second clove of garlic in a pan with extra virgin olive oil, then lower the shrimps and blend them with the beer (or white wine), continuing to cook for another 2 min.
- Turn off the heat and let the shrimp cool
- Add salt to the boiling water and drop the spaghetti, cooking them for 7 min.
- Meanwhile, divide the shrimp from the sauce released during cooking, filter it with a sieve and keep it aside
- Shell them and clean them by removing the black fillet with a toothpick
- Drain the spaghetti, place them in the pan with a ladle of cooking water and sauté over high heat with courgettes, shrimps and the sauce set aside.
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