In a large pan saute shrimp with olive oil, garlic, chili pepper and the julienne of zucchini. Add white wine and let evaporate.
Cook Penne in boiling water, strain and saute with the sauce. Add Pesto sauce and parsley. Place in the plate,shave on the Pecorino , drizzle with extra virgin olive oil and garnish with Arugula.

By Chef Ali bin Ali.(Executive Chef - Fairmont Makkah)