Chitarra con zucca e mazzancolle

• Serves: 6
• Preparation Time: 30 mins
• Cooking Time: 30 mins

Ingredients:

• 14 oz (400 g) pumpkin, peeled
• ¼ cup (50 ml) olive oil
• 1 clove garlic, peeled but whole
• 1½ lb (700 g) shell-on shrimp (prawns)
• ¼ cup (50 ml) dry white wine
• 1 tablespoon pink peppercorns
• 1 lb (500 g) spaghetti alla chitarra
• salt
• 2 tablespoons chopped parsley

Instructions:

1. Cut the pumpkin into long, thin strips to give them the same shape as spaghetti alla chitarra.

2. Heat the oil in a large frying pan. Add the garlic and brown. Remove and discard the garlic. Add the pumpkin and cook, stirring, over high heat for 5 minutes. Add the shrimp, stir, and after 5 minutes drizzle with the wine. When the wine has evaporated,
   reduce the heat and add the peppercorns.

3. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente.

4. Drain the pasta, add it to the pan with the pumpkin and shrimp sauce, and gently toss. Transfer the pasta to a hot serving dish and sprinkle with the parsley. Serve hot.