Spaghetti with Shrimp, Zucchini and Soy Sprouts

To prepare the spaghetti with shrimp, zucchini, and soy sprouts, start by making the bisque. First, shell the shrimp 1, place the meat in the refrigerator, and set aside the shells. In a pot, pour the oil and add the coarsely chopped onion, celery, and carrot 2. Let them brown, then add the shells to the pot 3.

After a few minutes, pour in the water 4. Add some peppercorns 5 and let it cook for about 30 minutes over moderate heat. Then strain everything 6 and set the broth aside.

Wash and trim the zucchinis, then slice them first into rounds and then into fairly thin strips 7. Now, take care of the leek, remove the green part, and cut it to the same size as the zucchini 8. Retrieve the shrimp and, using a small knife, make an incision along the back to remove the intestine 9.

Pour the oil into a pan, add the garlic and chili (you can leave it whole or cut it in half to fry it by removing the seeds) and let them brown. Then add both the leek and zucchini 10 and sauté them for a few minutes. Remove both the garlic and chili and add the shrimp. Sear for about 1 minute, season with salt and pepper 12, and turn off the heat.

Pour part of the broth 13 into a pot and heat it. Add the spaghetti 14 and cook them, adding another ladle of broth 15 as needed.

Once the spaghetti are cooked, add the shrimp and zucchini 16, turn off the heat, add the soy sprouts 17, and toss everything together for a couple of minutes. Plate your spaghetti with shrimp, zucchini, and soy sprouts 18 and serve!