Spaghetti with Zucchini and Shrimp

• 7 oz spaghetti (200 g)
• 2 zucchinis (one for the cream and one for garnish)
• 1/4 cup grated Parmesan cheese (30 g)
• 3 tablespoons extra virgin olive oil (40 ml)
• 2 anchovies
• 1 garlic clove
• 5 shrimp
• Salt and pepper (to taste)
• Flour (enough to coat the zucchini for garnish)

Prepare the zucchini cream:

• Cut one zucchini into small pieces and sauté in a pan with a clove of garlic for about 10 minutes.
• Remove the garlic and blend the zucchini with the Parmesan cheese, extra virgin olive oil, and anchovies until smooth.

Prepare the zucchini for garnish:

• Slice the second zucchini into thin strips, like spaghetti.
• Lightly coat the strips with flour and fry until golden. Drain on paper towels. 

Prepare the shrimp:

• Clean the shrimp, remove the vein, and cut them into coarse pieces.
• Sauté them in a pan with olive oil, salt, and pepper for 2-3 minutes, until cooked. 

Cook the pasta:

• Cook the spaghetti al dente in plenty of salted water.
•  In the same pan used for the shrimp, add two tablespoons of zucchini cream and a ladle of pasta cooking water.
• Drain the spaghetti and toss them in the pan with the zucchini cream.

Plating:

Place the spaghetti on plates and garnish with the sautéed shrimp and fried zucchini strips. Serve hot.