Spaghetti with zucchini, shrimps and capers

This simple but tasty pasta dish is perfect when you want the dinner quickly on the table.

2 servings

1-2 zucchinis
About 200 g cooked shrimp, peeled and cleaned
1 clove garlic, minced
1 tbsp. capers
Olive oil
50 ml white wine
Freshly ground black pepper
2 tsp. dried parsley
A handful of grated parmesan
Spaghetti for 2 servings

Wash and thinly slice the zucchini. Cut the slices in half.

In a large sauté pan, heat 2 tbsp. olive oil over medium heat. Add the zucchini, garlic, and dried parsley and toss well. Add the white wine and black pepper, cover and reduce the heat to simmering. Stir now and hen. The zucchini is cooked in 10 minutes. Then add the shrimp and capers for a minute or two to be reheated.

Meanwhile cook the spaghetti until al dente. Drain the pasta, add to the sauté pan and stir.

Remove the pan from the heat and toss in the parmesan.