Ingredienti per 4 persons 400 gr fusilli
450 gr scampi
350 gr zucchini
1 shallot
1 sprig of parsley
½ litre of fish stock
Extra virgin olive oil
Salt and pepper
Preparazione Cut zucchini into julienne strips and clean the scampi carefully. Sauté the finely chopped shallot in a few spoonful of oil and as soon as it becomes transparent, add the zucchni and the scampi.
Add salt and pepper and cook over a low heat, adding a little fish stock. Boil the fusilli in plentiful salted water and drain when “al dente”.
Mix in the sauce, drizzle with oil and sprinkle with a handful of chopped parsley.
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