Great recipe to cook when zucchini flowers are in season. Fresh Italian food at its best.

Ingredients

300g Linguini

6 Female Zucchini Flowers (Separated)

100g Shrimps (Chopped)

1 Onion (Diced)

2 Cloves Garlic (Crushed)

1 Tbsp Thyme (Chopped)

¼ Cup Pukara Estate Lemon Extra Virgin Olive Oil

1 Lemon (Juiced)

Method 

Prepare zucchinis by separating them from the flowers. Slice the baby zucchinis into small rounds and marinate them in the crushed garlic and a splash of olive oil for 30 minutes. Slice the zucchini flowers into quarters. Bring water to a boil, add salt, and gently slide pasta into the pot. Freshly made pasta will take about 3-5 minutes to cook, while dried pasta will take around 5-8 minutes. Sweat off onions in the remaining oil, add shrimps and zucchini, and cook slowly until just done. Toss in hot pasta, thyme, zucchini flowers, and lemon juice, then season with salt and pepper. Serve immediately.