Ingredients

• 5 tablespoons/74 ml extra-virgin olive oil
• 2 cloves garlic, chopped
• 1 teaspoon/5 g, dried chile pepper, optional
• 2 small zucchini, thinly sliced
• 16 large shrimp
• 12 cherry tomatoes, halved
• Salt
• Bunch fresh flat-leaf parsley, chopped
• 1 1/2 cups/352 ml white wine
• 1 pound/457 g paccheri or rigatoni pasta
• Freshly grated Parmigiano cheese, for sprinkling

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Instructions

1. Heat up extra-virgin olive oil in a large saucepan. Add the garlic, chile pepper, if using, zucchini, and fry the zucchini until it is 'al dente'. Then add shrimp, tomatoes, salt, parsley, and wine. Cover and let simmer for 5 minutes.
2. While the sauce is cooking, cook the pasta in a pot of boiling salted water. Stir to prevent the strands from sticking together.
3. Remove the shrimp and the zucchini from the pan and set aside, leaving some sauce in the pan. Drain the pasta when it is 'al dente' and add to the saucepan. Sprinkle with Parmigiano cheese and mix well. Transfer to a serving platter and top with the shrimp and zucchini. Sprinkle with parsley and serve immediately.