Preparation

• Sauté the chopped onion in a little Extra Virgin Olive Oil until golden, add the shrimp heads, and allow them to take on some colour.
• Add a knob of butter, deglaze with a little Brandy, and allow it to evaporate.
• Add a little fish stock, a little tomato and a little cream, season with salt and pepper, bring to a boil, and then strain.
• Salt the shrimp and cook them in the sauce.
• Finely slice the courgettes, add salt, fry in a little Extra Virgin Olive Oil with a clove of garlic, and continue cooking with the stock. When cooked, remove from the heat.
• Cook the Fusilli (it is better to cook the pasta before preparing the sauce).
• When cooked, drain and add the pasta to the sauce, stir in a little butter and a little cheese, reheat the courgettes, add a little stock and grated Parmesan cheese to enrich the sauce.
• Serve the Fusilli, arrange the courgettes and shrimp, add the sauce and season with a sprinkling of pepper.