Cavatelli with zucchini and prawns

Name: Cavatelli with zucchini and prawns
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Garlic cloves; 1 (approx. 250 g) Courgette; 2 Tomatoes; 400 g shrimps ready to cook (without head and shell); 400 g Cavatelli pasta; 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 200 g Whipped cream; 1 coated Tsp Cornstarch; 1 pinch Sugar

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Garlic cloves
1 (approx. 250 g) Courgette
2 Tomatoes
400 g shrimps ready to cook (without head and shell)
400 g Cavatelli pasta
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
200 g Whipped cream
1 coated Tsp Cornstarch
1 pinch Sugar

Directions

1
Peel and finely chop the garlic. Wash and clean the zucchini. Depending on the length of the zucchini, halve or cut into thirds and then cut into fine strips. Wash and clean the tomatoes. Then quarter them, remove seeds and dice them.
2
Wash the shrimps and pat them dry well. Cook pasta in boiling salted water according to package instructions.
3
Heat the oil in a large frying pan. Fry the prawns in it while turning. Season with salt and pepper. Add zucchini and garlic and fry briefly. Add tomatoes and deglaze with cream, bring to the boil.
4
Stir starch with a little water until smooth. Stir into the boiling sauce and simmer for about 1 minute. Season to taste with salt, pepper and sugar. Drain the pasta, let it drain and serve with the sauce.