Pasta With Hot Shrimp and Vegetable Sauce

Tomorrow I am going to Rome to get a new passport, every time we have to renew our passports, they have changed the rules and now we cannot do it through the Swedish consulate in Florence any more but have to travel to Rome. I am trying to look at it as a day off but I am slightly anxious about having forgotten some important paper because in Sweden rules are rules and not like here open for interpretation. Well if that is the case, at least I will see Rome again and that is about time, I haven’t been there for several years so if there is someone out there with some really good suggestions of easy to reach food related places, please leave a comment!
But now over to today’s recipe, I don’t know why I find this type of dishes so summery but I do. It must have to do with the sea and sea food.

Pasta With Hot Shrimp and Vegetable Sauce

3- 4 servings

freshly cooked pasta
250 g/8,8 oz shrimps, fresh or frozen
3 medium zucchini, finely chopped or diced
1 onion, finely chopped
1-2 tsp fresh chili pepper, finely chopped
1 clove of garlic, finely chopped
4-5 mature tomatoes, chopped OR 250 ml/1 cup tomato sauce
extra-virgin olive oil

– Gently fry zucchini, onion, garlic and chili for 8-10 minutes in olive oil. Don’t forget to salt.
– Add tomatoes or tomato sauce and go on cooking until the sauce has thickened.
– When the sauce has reached the right thickness, add the shrimps and cook on high heat for a couple or minutes (or more) until they are cooked.
– Serve with the freshly cooked pasta. You can also serve it with couscous or rice.

Pasta With Hot Shrimp and Vegetable Sauce

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