The trofie with prawns and courgettes they are an extraordinary first course of the Ligurian tradition. The protagonist is the trofie, the most typical pasta of Genoa and riviera: a pasta that is not very easy to cook, but which if treated well gives enormous satisfaction.

The trofie must be combined with two of the most popular and colorful ingredients: shrimp and courgettes, a practically perfect combination. A first course full of flavor and class, suitable not only for a nice family lunch but also for a dinner with guests. You will definitely make a great impression. Below are the steps for making trofie with shrimp and courgettes.