Farfalle con Gamberetti e Zucchine

1. 1

   Boil a pot of water to cook the farfalle.

2. 2

   Liberally salt the water once it reaches a boil, but before adding the pasta.

3. 3

   We usually use a small handful of extra-coarse sea salt.

4. 4

   While the water is boiling, dice your zucchini.

5. 5

   Pour some olive oil (1-2 Tablespoons, enough to coat the pan) into a large skillet and put over low heat.

6. 6

   If using, add the smashed garlic clove to the oil and fry until golden.

7. 7

   Remove & discard the garlic.

8. 8

   Add the zucchini to the oil in the pan, turn the heat up to medium, and saute, stirring constantly.

9. 9

   Fry the zucchini until soft and yellow-gold.

10. 10

    Turn the heat to high and add the frozen shrimp.

11. 11

    Once the shrimp have thawed in the pan (theyll release water), turn the heat back down to medium.

12. 12

    Cook until almost all of the water has evaporated.

13. 13

    Add the cream, some black pepper, and as much parsley as you like.

14. 14

    Meanwhile, cook & drain the farfalle.

15. 15

    You want to aim to have the pasta done around the same time as youre ready to add the cream to the sauce.

16. 16

    Let the sauce bubble away for a couple minutes after adding the cream, then stir the cooked farfalle into the sauce, to coat evenly.

17. 17

    Garnish with an extra sprinkle of parsley on top, and enjoy!

* Per serving · 4 servings · Values may vary.