In a large pot, cook the pasta al dente; drain it and season it with a tablespoon of oil and let it cool. We then peel the prawns and remove the black gut, which is on the back, using a toothpick.
We wash and trim the courgettes, cut them into julienne strips or into thin sticks.

Take a pan and simmer the wine with the garlic, salt and chilli for a few minutes, then add the prawns and stew them, stirring, for about 4 minutes. Let them cool in their cooking juices.

At this point, heat two tablespoons of oil in another pan and fry the courgettes for about 3 minutes on a high flame, then drain them on absorbent paper.

To prepare the dressing, we emulsify. in a bowl, parsley, lemon juice, oil, a few drops of Tabasco and finally the salt.

We put the pasta in a salad bowl and add the drained prawns, the courgettes and the sauce. Finally, we mix everything well. Sprinkle our shrimp pasta with the remaining parsley and serve.