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1
put a boiling water pot; as soon as water is going to boil, put shrimps in it.
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2
Turn off and immediately put out from the pot the shrimps; wait until they are not very hot
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3
cut zucchine in small slices as rings shape and fry them in very hot and big enough extravergin olive oil, using a large pot
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4
as soon as fried, put zucchine upon a sheet of paper so that the exceeding olive oil is on the paper; clean the pot that you used to fry zucchine using paper but not washing it
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5
as shrimps are now not hot, clean them and put them in the pot that you used to fry zucchine; allow them to be ccoked for one minute, more o less (less better than more !
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6
); then turn off the flame and add the dried zucchine
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7
in the meantime the pot used to boil for few seconds shrimps is boiling (with the same water, not new clean water) and you put in it, when boiling, scialatielli.
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8
They are ready in few minutes, anyway, you have to test one of it to be suer that the cooking is al dente.
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9
Then take off in a quick way from the pot, dry it from every drop of water and put in in the pot with shrimps and zucchine.
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10
Use a large wooden spon to shake it on a slow flame.
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11
Add besciamella and shake more so that besciamella (small quantity, please) hug the whole parts of the content of the pot.
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12
Turn off the flame, shake a bit longer and .
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13
.
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14
quickly into the two plates to enjoy it when very warm
