Procedure:

Fry the chopped shallots in a pan with a few tablespoons of extra - virgin olive oil. When the shallot is wilted, add the peeled shrimp, frozen ones are fine too, let them dry for a while and then add the white wine, preferably Vernaccia di San Gimignano.

Once the wine has evaporated, add the sliced zucchini. Add salt and sauté the zucchini lightly, adding the fish broth if necessary, being careful not to overcook them. A few moments before turning off the heat, add the cream and finely chopped parsley, doing slightly thicken the sauce.

Meanwhile, cook the pasta, drain and sauté in the pan along with the remaining ingredients and season with pepper to taste.

Pappardelle with zucchini and shrimp are ready to serve.