Pasta with zucchini and shrimp (Pasta alle zucchine con gamberi) from The Best of Bugialli (page 50) by Giuliano Bugialli

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Notes about this recipe

  • Eat Your Books

    You may substitute meat broth for the chicken broth.

  • runoutofshelves on February 19, 2020

    We loved this. Had some lovely bright yellow squash, didn't soak the squash or the prawns, and maybe cooked to the squash to a level of softness not in the recipe, but loved the saffron flavour and took Igardners advice and put a small pinch of chilli flakes.

  • lgardner on October 21, 2017

    Simple recipe. Good for weeknights. I used leftover cooked shrimp so cut it up and added it last so it would just be reheated and not overcooked. I thought there was too much broth for my taste so took off the lid to evaporate some of it. Next time, I will saute the zucchini more before adding the broth, too. At the table, we added Lemon Ginger olive oil from Menton, France, as well as hot pepper flakes for additional flavor and as it was rather bland as is. Still, it's a good base recipe to build on.

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