If there is yet another thing that I love when I cook is to marry gluten free egg pasta with fish.
I think that the eggs in the pasta will blend just beautifully with the shrimps I bought today. Besides I found this great Italian gluten free pasta brand PPURA that is very good.
In Paris where I currently live, it is available at Bien l’épicerie, you can have a look at my older post on Bien:
Let’s start preparing the pasta.
First wash the zucchini gently with water and get them dry with a kitchen cloth. Cut them in two halves and then in thin round slices like I did.
Put the extra virgin olive oil in a large pan along with the the garlic over low heat. When the garlic starts to turn golden, turn the heat on medium and add the zucchini.
After five minutes, add the shrimps and cook them for 5 more minutes. Add a pinch of salt. I like the zucchini not overcooked. Slightly golden. Turn the heat off and put the pan aside.
At the same you can start cooking the pasta.
Put a pot with water over medium heat. When the water starts to boil add a pinch of salt. My common advice when cooking gluten free pasta is don’t trust the minutes written on the package. It is very rare that they correspond on how you like the pasta (“al dente” or not). I would advice to do as I do, start tasting it after 4/5 minutes, it helps 😉
Once the pasta is ready, drip it and put in the pan with the shrimps and the zucchini. Put the pan back over medium/high heat and stir all the ingredients in for a couple of minutes.
Let’s take the herbs, the thyme, the rosemary and the parsley and chop them. Add the herbs to the pasta and mix gently.
Serve the pasta with one tablespoon of the extra virgin olive oil per dish and grate the skin of one fresh lemon to finish.