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Farfalle with shrimps and sautéed courgettes creamed with saffron


  • 300 g Farfalle 65
  • 300 g fresh or frozen head-off shrimps
  • 300 g green courgettes
  • 1 packet of saffron, whole garlic
  • Extra virgin olive oil, salt and chilli pepper to taste


Bring plenty of salted water to the boil and cook the pasta al dente.

In the meantime fry the skinned whole garlic and some chilli pepper in a little oil without browning too much and then remove. Wash the courgettes and julienne them, add them to the oil and brown.

In the meantime remove the prawn flesh from the shells and sear the flesh in a little oil, taking care to remove them from the cooking liquid as soon as they are a golden colour.

Drain the pasta and put it into the frying pan with the courgettes, adding the prawns that have been cooked separately and toss well over a high heat adding the saffron dissolved in a little of the pasta cooking water. Serve hot with a sprinkling (if desired) of freshly chopped parsley on top.