Vermicelli with shrimp and zucchini and a pinch of curry

Vermicelli with shrimp and zucchini and a pinch of curry
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Start a new week and here's a new pasta!
I love the colors of this dish!
Have you ever wondered how to recognize fresh shellfish? The freshness is recognized first by the scent: it must know the sea. Moreover, the abdomen should appear compact and full. Shrimp should not enact such unpleasant odors, be firm to the touch and not mushy.

Category: Pasta & Pizza


Yield: 4 servings

280 g vermicelli
20 fresh shrimp
a zucchini media
a piece of leek
half a teaspoon of curry
a clove of garlic
white wine
3 tablespoons of cream
a tablespoon of olive oil
salt and pepper


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Added 7 years ago by:
Giulia Godeassi Giulia Godeassi
     11 recipes
11 people cheffed this recipe
Megan CelestinaBetty Mortillaro GilmoreSusan A ThayerSherri LynnLoriAnn Goodwin TownsendKristin Ann Macklin LundyKelly MiransLaTroy KingStephanie Brooks HawkinsDaNette FranklinGiulia Godeassi
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