4. Pasta with Zucchini Cream and Scampi
The summer season brings with it the desire to enjoy fresh, aromatic dishes with a taste of the sea and rich in seasonal vegetables, colorful and tasty like pasta with zucchini cream and scampi. Start by cleaning them: keep aside the clean scampi and their waste that will be used for the preparation of the stock. Then prepare the fish stock: in a saucepan heat 25 g of olive oil with a peeled garlic clove, add the peeled carrot and cut it and then add the heads and the shells of the clean scampi, brown them all for 5 minutes. Add about 1 liter of water, add the peppercorns and the parsley, cook over a moderate heat for at least 20 minutes, then filter it.
In a saucepan heat about 25 grams of olive oil, then add the chopped shallot and sauté for 5 minutes, sprinkle with a little ladle of broth and stir in the sliced zucchini. Cook for 10-12 minutes adding the broth if necessary to prevent the zucchini to dry, when cooked, turn off the heat and remove ¾ of the courgettes place them in a cub and blitz them to get the cream.
Meanwhile, bring the broth to the boil, cook the pasta inside. While cooking the pasta heat in a pan 30 grams of olive oil with a peeled garlic clove and divided into two parts, add the clean scampi with brandy and let it evaporate, cook the prawns for 3-4 minutes at most. When the pasta is al dente drain it and put it back in the pan where you cooked the zucchini, add the cream of zucchini and stir. Add the rest and then chop the parsley leaves to add on the dish.