In the summer, one of the great classics of Italian cuisine is a dish of pasta with prawns and courgettes: the scent of the sea and the sweetness of courgettes blend together and give us one of those flavors that are hardly boring.

Before starting work, remember to proceed carefully with the cleaning of the prawns, protagonists of our dish. The head and the carapace of the prawns will enrich the bottom of the sauce with their very structured aromatic notes. Their meat should be cooked carefully and for a few minutes, in this way they will remain firm, juicy and pleasant to eat both with pasta and immediately after finishing the dish.

Even choosing courgettes is not so simple. They are a very common vegetable, but to make the most of this dish you need to check that they are compact, firm, with a well-stretched skin and a bright color.

The second secret of this type of recipe is the creaminess, the element that makes the difference.

In our version we have chosen to use cherry tomatoes, which with their liquid help us to combine courgettes andprawns juices. The end result is a tasty and simple dish that will bind to our summer memories!

INGREDIENTS FOR 4 SERVINGS

340 g Antonio Amato Whole Wheat Fusilli

2 courgettes

300 g prawns

100 g cherry tomatoes

1 clove garlic

white wine to taste

salt to taste

parsley to taste

Antonio Amato extra virgin olive oil EVO to taste

DIRECTIONS

To give more flavor to the dish we will leave the whole prawns, with all the shell and the head. So to clean them just engrave the head and with a toothpick remove the black thread of the intestine and then rinse them. The courgettes must be washed, dried and cut into cubes, previously removing the ends. Even the tomatoes must first be washed and then cut.

Now fry a clove of garlic in a pan with a good dose of Antonio Amato extra virgin olive oil. When the garlic is well browned, remove it and cook the prawns over a high heat for no more than a minute, blending them with white wine. Lightly salt the prawns, drain them well and remove them from the pan to prepare the rest of the bottom. Keep a pair aside as a garnish.

Cook the tomatoes with the courgettes in the shrimp sauce for two or three minutes. In the meantime, dip the Whole Wheat Antonio Amato Fusilli in previously salted water and bring to the boil and set aside two or three ladles of cooking water.

Drain the pasta and add it to the prawns, courgettes and cherry tomatoes in the pan in which the sauce was prepared. Mix everything over high heat and complete with the prawns you have set aside and a nice sprinkling of fresh parsley that you have finely chopped.