Noodles with shrimp and vegetables

For 1 person:
70 g gluten-free noodles
60 g cherry tomatoes
1 zucchini
80 g shrimps
2 tbs olive oil
1 garlic cloves
Clean the shrimps and the vegetables. Quarter the tomatoes, remove the seeds from the zucchini and cut into strips. Heat olive oil in a pan and add the crushed garlic. Fry the shrimp in the pan and douse (deglaze) with the brandy. Add the zucchini strips and tomatoes and cook for approximately 5 minutes. Cool the noodles in the salt water until they are “al dente“ and add the rest of the ingredients. Briefly swirl the contents of the pan together and serve.

Opening hours:
Lunch: 12.00 p.m.-3.00 p.m.
Dinner: 6.00 p.m.-12.00 a.m.

Day off: Wednesday

Holiday: Four weeks after Easter and from the last week of November until the first half of December.

by Ghedina
Tel. 0436 2254
E-Mail: info [at] alpassettoghedina [dot] it