Penne Pasta with Zucchini and Shrimps

SERVE 2

• 1 cup (200 grams) of Pasta Cuomo Penne Rigate
• 2 tablespoons of Redoro Extra Virgin Olive Oil
• 1 clove garlic
• 2 zucchini, sliced into thin thick strips
• About 30 small sized shrimps
• Sea salt & fresh grounded pepper

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Penne pasta and cook according to the package directions.
2. Heat 2 tablespoons extra virgin olive oil in a large skillet over low-medium heat. Add the garlic and cook until golden, about 2 minutes.
3. Add the zucchini to the pan with a pinch of salt and let cook for about 15 minutes covered.
4. Add the shrimps with a half glass of white wine and let cook for about 8 more minutes.
5. Last add the pasta with 1/2 cup of cooking water.
6. Stir everything together and serve, grinding pepper over the pasta.