Zucchini and potato “spaghetti ” with shrimp is a complete and delicious main course that combines the crispness of julienned and fried vegetables with the satisfying, meaty texture of pan-seared shrimp. The result of this original and delicious pairing? You simply have to try it while savoring a glass of Bine Longhe Soave Classico.
Ingredients
• 100 g potatoes • 100 g zucchini • oil for frying • 12 shrimp • 4 tablespoons extra virgin olive oil • 1 teaspoon Himalayan pink salt • pepper Make the potato and zucchini “spaghetti” using a spiralizer or a manual vegetable slicer. Heat the frying oil to the proper temperature and add the potato and zucchini “spaghetti”; they should cook for about 7 minutes. Once golden brown and crispy, they’re ready. In a nonstick pan, heat 4 tablespoons of extra virgin olive oil with the Himalayan pink salt, then sear the shrimp on each side for about two minutes. Once the shrimp are cooked, remove from the heat and plate the dish. Season with salt and pepper before serving.
