Shrimp and Courgette Pasta with Cold Meat Medley

This delightful dish combines tender shrimp, sautéed courgette, and al dente pasta, all harmoniously tossed together with a medley of flavorful cold meats. The creative twist comes from a light lemon and herb dressing that enhances the freshness of the ingredients. This recipe balances traditional elements with a modern flair, making it a perfect choice for a satisfying yet elegant meal.

Ingredients:

• 200g pasta (spaghetti or linguine)
• 150g shrimp, peeled and deveined
• 1 medium courgette, sliced into half-moons
• 100g assorted cold meats (such as prosciutto, salami, or ham), sliced
• 2 eggs, hard-boiled and chopped
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Juice of 1 lemon
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add shrimp to the skillet and cook until pink and opaque, about 3-4 minutes. Remove shrimp and set aside.
4. In the same skillet, add courgette slices and sauté until slightly softened, about 3-4 minutes.
5. Return the shrimp to the skillet and add the cooked pasta, cold meats, and chopped hard-boiled eggs. Toss to combine.
6. Drizzle with lemon juice and sprinkle with parsley. Season with salt and pepper to taste.
7. Serve immediately, topped with grated Parmesan cheese if desired.