Chickpea Fusilli with courgettes and Shrimp
For 2 people
120gr of Fusilli Monte Monaco 100% organic chickpea flour
200gr of shrimp
2 glasses of white wine
a handful of toasted almonds
scorza di limone grattugiata q.b.
salt, extra virgin olive oil
To prepare chickpea flour fusilli with courgettes and shrimp, start with the dressing.
Brown the garlic with the oil in a non-stick pan. Add the finely chopped courgettes and mix; then add the shrimp and cook with the white wine.
In the meantime, put a large pot of water on the fire, salt to taste and bring it to a boil. When the water boils, pour the fusilli and cook for 6/7 minutes, taking care not to mix them in the first minutes of cooking.
When cooked, drain the fusilli and pour them into the pan with the sauce. Mix all the ingredients and sprinkle with a handful of chopped and toasted almonds and with a grated lemon zest.