Place a large pot with water on high heat and bring to the boil. Add the farfalle pasta and a pinch of salt to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions.
Meanwhile, place the olive oil in a non-stick frying pan over medium heat. Add the zucchini and cook for 5 minutes, stirring from time to time with a wooden spoon. Stir in the garlic and capers and cook for 2 minutes. Add the cherry tomatoes and basil. Simmer, stirring occasionally, for 5 minutes. Stir in the small prawns (shrimp). Season with salt to taste. Cook, continually tossing for a further 2 minutes or until the prawns are cooked through.
Note: Tomatoes need to be ripe and flavorsome for this recipe. Use quality fresh cherry tomatoes only in the summer months of the year. Alternatively, use good quality canned cherry tomatoes (drained).
Drain the pasta, reserving 1 tablespoons (20ml) of the pasta cooking liquid. Add the pasta and reserved cooking water to the frying pan with zucchini and prawns and toss well over the heat for 1 minute to soak up lovely flavour, then remove from the heat. Add the parsley and toss to combine.
Divide the Farfalle pasta with zucchini and gamberetti (shrimp) among serving bowls– Buon appetito.