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1
Boil a pot of water to cook the farfalle.
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2
Liberally salt the water once it reaches a boil, but before adding the pasta.
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3
We usually use a small handful of extra-coarse sea salt.
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4
While the water is boiling, dice your zucchini.
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5
Pour some olive oil (1-2 Tablespoons, enough to coat the pan) into a large skillet and put over low heat.
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6
If using, add the smashed garlic clove to the oil and fry until golden.
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7
Remove & discard the garlic.
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8
Add the zucchini to the oil in the pan, turn the heat up to medium, and saute, stirring constantly.
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9
Fry the zucchini until soft and yellow-gold.
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10
Turn the heat to high and add the frozen shrimp.
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11
Once the shrimp have thawed in the pan (theyll release water), turn the heat back down to medium.
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12
Cook until almost all of the water has evaporated.
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13
Add the cream, some black pepper, and as much parsley as you like.
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14
Meanwhile, cook & drain the farfalle.
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15
You want to aim to have the pasta done around the same time as youre ready to add the cream to the sauce.
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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.
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17
Garnish with an extra sprinkle of parsley on top, and enjoy!
