Mezzepenne zucchini and shrimp

This is a dish that is easy to prepare and quickly;

and, if you have all the ingredients at home, it is also a dish at the last moment.

For example, if someone happens suddenly or if a chat was prolonged until dinner!

Of course if you use frozen shrimp you must have them ready quickly (but there is the trick).

Depending on the mood I prepare this dish in two ways:

now describe first the most rapid and which requires the minimum of gear and then, in the suggestions and with other pictures, the version complex;
but also with a splendid visual effect!

The ingredients do not change and are these:

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PREPARATION:

Wash and slice the tomatoes into wedges (if only very small cut in half); Wash zucchini and cut them into sticks (ideally the size of the shrimp - and mezze penne). Dissolve in warm water the fish stock possibly flavored with tomato paste (optional). Meanwhile weigh the dough and put the pot on the fire. Caution: If the shrimp are just out of the freezer, place them in a colander and immerse briefly in the water which is heating up: immediately unfreeze. If it were fresh raw shrimp (gray) but already cleaned, immerse them in water until they turn red (or pink or orange depending on the shrimp).

When salt and toss the pasta (which will cook in about 8 '/ 10') flavor garlic in a pan with oil (if one loves the garlic instead of one whole clove crushed just take off you can move the 'garlic in garlic press or chop it fine and leave it in the pan. Sauté the zucchini just over a minute condendo with thyme or mint, add the shrimp, cook them with vegetables and season with fish broth dissolved in warm water along with tomato paste (optional).

Drain the pasta and mix it in a pan by adding the tomatoes into wedges (if you prefer the tomatoes a bit 'more cooked, add them just before the dough to make them jump with the rest).

Season with plenty of chopped parsley and serve. Wanting to add before serving of chopped basil leaves by hand.

ADVICES AND NOTES:

• Recipe, text only: to print or download.

• An addition of extra virgin olive oil after removing the pot from the heat does not clash absolutely
• in place of the fish cartoon, a desiccated anchovy or even an oil can be used. In the latter case, however, take care to adjust the salt: the anchovy in oil is less salty than salt or fish.
• And here follows the variant to this recipe:
   
  
  The zucchini will be cut into matches (by hand, with a lot of patience, or with a good mandoline or with the appropriate accessory of the food processor - even the little ones usually have it, the same one used for salad carrots ).
  
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  Few minutes before draining the pasta, season the shrimp in a pan with the garlic and oil, and then with the fish stock and, less than two minutes before straining and add the pasta, raise the heat, move the shrimp to the edges and blow up the zucchini quickly adding thyme or mint. Attention, courgettes shall become crispy but must not begin to yield liquid!
  
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