Spaghetti recipe with zucchini and prawns with cream

Ingredients for 4 people:

• 400 g. of spaghetti
• 2 zucchini
• 500 g. of fresh prawns
• 2 cloves of garlic
• 200 g. of cooking cream
• a shot of whiskey
• extra virgin olive oil
• salt

Preparation:

This morning I went to the market and bought some fresh prawns to prepare a delicious recipe of spaghetti with zucchini and prawns with cream. I started by cleaning the prawns, removing the antennae and legs with the scissors, then I minced the garlic and cut the courgettes into thin slices.

In a pan, with a drizzle of extra virgin olive oil, I sautéed the sliced courgettes, browning them slightly, then I added the garlic and kept it over medium heat for a minute, without letting it burn. Next, I poured the shrimp into the pan and let it all simmer for about 4 minutes. Add the glass of whiskey or brandy and let it evaporate before turning off the heat.

Once the courgettes and prawns have cooled in the pan, add the cooking cream and mix thoroughly to allow the cream to absorb all the flavours. In this way, the cream will mix with the ingredients, creating a creamy sauce that will be distributed evenly over the spaghetti, guaranteeing the intensity of the flavours.

I then cooked the spaghetti in plenty of salted water, until they were al dente. Once drained, I mixed the spaghetti in the pan with the sauce, so that they soaked up the flavor of the prawns and courgettes.

I immediately served my creation, accompanied by a fresh and sparkling white wine. Today I chose to pair my dish with a sparkling Pignoletto from Emilia-Romagna, an excellent choice that perfectly enhanced the flavors of this tasty dish.

I just have to wish a good appetite to all those who decide to try this recipe!