• 350 g of linguini pasta
  • Shallot, extra virgin olive oil, 1 chilli “peperoncino”
  • ½ glass of white wine or a splash of brandy
  • 2 zucchini
  • 1 or 2 sachets of saffron
  • 300 g of peeled shrimps
  • tomato puree or fresh tomatoes
  • parsley


Fry in a pan the the chopped shallot with a few spoons of extra virgin oilve oil (if you want add a chilli “peperoncino”, which you will eventually remove). Once the fried ingredients are ready you add the peeled shrimps (even if they are frozen), make them cook a few minutes and then simmer it all with white wine or brandy. Cut the zucchini in julienne style and add them to the rest, after a few minutes add also the tomatoes , the saffron and eventually salt. Sprinkle the chopped parsley .In the meanwhile cook the linguini pasta “al dente”, drain it and then pass it on a skillet with the other ingredients.

by Giacomini.