Farfalle with shrimp and zucchini flowers

03876 BUTTERFLIES to shrimps and COURGETTE FLOWERS INGREDIENTS for 4 PEOPLE 300 g of shrimps, Zucchini Flowers, 20 3-4 tomatoes cherry, 70 g of extra virgin olive oil, 1 tablespoon of chopped parsley, salt and pepper.

For the court-bouillon: a ripe tomato, 1/2 carrot, chives, celery, 2 tablespoons of white wine, a few grains of black pepper.

Shelled shrimp and keep them aside.

Prepare the fish broth by putting in a pot with water 300 g of the shells and heads, a little salt and all ingredients; simmer for about 10 minutes.

At the end of cooking pour the broth in a small bowl, filtering, and wring it all; keep the court-bouillon aside.

FRY oil and garlic for 3 minutes; Add the courgette flowers, cut into strips, tomatoes deprived of seeds and cut into pieces and salt and place in cooking for 12 minutes.

After 6 minutes add 50 cc of fish broth.

At the end add the shrimps and cook for 3 minutes, and, if you feel you need to, add a few tablespoons of court-bouillon.

Pour the sauce over farfalle, cooked al dente and drain well; stir gently, sprinkle with chopped parsley, sprinkle with freshly ground black pepper and garnished with a few shrimp kept aside.

Serve.