Penne with Stewed Zucchini Ragout and Shrimp

Ingredients

• 2 onions
• 800 g stewed zucchini (2 stewed zucchinis)
• 3 tbsp oil
• 2 tbsp mild curry powder
• 100 ml White wine
• 150 ml instant vegetable broth
• 200 g double cream fresh cheese
• 400 g penne
• Salt
• Cayenne pepper
• 2 tbsp lemon juice
• tarragon
• 100 g frozen deep-sea shrimp

Instructions

1. 1.

   Peel and finely dice the onions. Peel the zucchinis, quarter them lengthwise, remove the seeds, and cut into pieces.

2. 2.

   Heat oil in a large pot. Sauté the onions until translucent. Add the zucchini and sauté for 2 minutes. Sprinkle with curry powder and cook briefly more. Stir in white wine, broth, and fresh cheese. Simmer for 10 minutes.

3. 3.

   Cook the penne according to package instructions in salted water. Season the zucchini with cayenne pepper, salt, and lemon juice. Strip tarragon leaves from stems.

4. 4.

   Drain the pasta, let it drain briefly, and mix with the zucchini ragout. Sprinkle with tarragon and shrimp before serving.