• 250 g of Lemon Fettuccine Filotea
  • 2 zucchini
  • 300 g  of peeled shrimps
  • 1 shallot
  • 3 tbsp extra virgin olive oil
  • parsley
  • salt 
  • pepper
Taste Lemon fettuccine


Shell the shrimps and remove the black wire because is bitter. Wash and cut the zucchini into cubes. Put the oil and the chopped shallot in a wok and let simmer over low heat . As soon as the shallot becomes almost transparent add the zucchini, salt to taste, add a little hot water, cover with a lid and cook for about 10 minutes over a low flame. 
Now add the shrimps and cook another 2 minutes.

Meanwhile, cook the Lemon Fettuccine in plenty of salted boiling water, drain the egg pasta and lewt it cook in the wok with the sauce boil the pasta in salted water for 2 minutes and pour in the egg pasta with the sauce jumps.
Sprinkle with parsley, season with freshly ground pepper and skip it all together for a minute.

Serve immediately adding a sprinkle of chopped parsley and enjoy! 

Buon appetito!

Ringraziamo Alessandra Barbonefoodblogger pugliese di sognatoridicucinaenuvole, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.