- Pour a spoon of olive oil in a non-stick pan.
- Peel and crush a clove of garlic and saute it lightly for some minutes till it starts to turn golden brown.
- Add the courgette after washing and cutting them into small cubes and saute them till they turn golden brown.
- In another pan, pour a spoon of oil, cook the shrimps and add some salt and pepper.
- Boil some salted water and cook tagliatelle all’uovo Stroppa Bio according to their cooking time.
- When tagliatelle all’uovo Stroppa Bio are cooked “al dente”, strain them and poach them in the pan with the courgette, add the shrimps and saute for half a minute.
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