Ingredients
- 320gr squid ink spaghetti
- 16 shelled shrimps
- 2 courgettes
- 4 courgette flowers
- Olive oil
- Lemon flavored oil
- Fresh parsley
- Salt and pepper
Preparation of the recipe
1
Cut the courgettes into julienne strips and clean the flowers.
2
Cook Casa Rinaldi black spaghetti in boiling salted water.
3
Meanwhile in a pan with a drizzle of oil, cook the shelled shrimps for 2-3 minutes and put them aside.
4
In the same pan, stir fry the courgettes for 4-5 minutes to preserve a firm texture.
5
When al dente, drain the pasta. Warm up some lemon-flavored oil in a pan and add the spaghetti. Sauté gently.
6
In your dish, serve the squid ink spaghetti, add the shrimps, the julienne courgettes and their fresh flowers.
