Spaghetti alla fire breathers
Instructions
First prepare the zucchini cut to match and then saute in olive oil, a clove of garlic and vegetables.
After this golden and slightly merge scampi and add 8 drops of Worcestershire sauce.
Add the chopped tomato and after a couple of minutes, a glass of wine, salt, pepper and a cup of broth.
Cooking must last about 5 minutes.
Drain spaghetti cooked al dente and blow them up into the Pan along with the zucchini and shrimp for 2 minutes.
Served on each plate by adding a sprinkling of chopped fresh parsley, one tablespoon of extra virgin olive oil and, if you like, a generous sprinkling of pepper.
Ingredients and dosing for 4 persons
- 280 g of type pasta spaghetti
- 200 g of shrimp shelled and cleaned
- 4 zucchini
- 1 great ripe tomatoes cut into small cubes
- 1 glass white wine
- Salt
- Pepper
- Chopped fresh parsley
- 1 tablespoon of olive oil extra virgin
- 1 cup of broth
- 8 drops worcestershire sauce
- Head 1 of garlic