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Squid ink spaghetti with shrimps, courgettes and courgette flowers

Difficulty:
30 Minutes
4 persons
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.