Troccoli with shrimp and zucchini in white sauce is a flavorful first course highly recommended. It has a very fine taste, with renowned fresh shrimp and sweet zucchini. Finding freshly caught shrimp in fish markets is possible especially during the warm spring/summer months. They can often be found at a reasonable price but are frozen. These are also good to eat, but it’s important that they are consumed immediately and not refrozen. Shrimp combine wonderfully with zucchini. The recipe requires some preparation time to shell the shrimp, but the effort is worth it and rewarded with satisfaction.
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 40 Minutes
- Portions: 5/6 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 500 g troccoli
- 2 Zucchini (Medium)
- 5 tomatoes
- 300 g Shrimp (Shelled)
- 1 glass White wine
- to taste Pepper
- to taste Salt
Tools
- Frying pan
- Pot
Preparation
Shell the shrimp and cut them into pieces. Then brown the shrimp in a pan with a little extra virgin olive oil and add the diced zucchini and tomatoes.
Pour in the white wine and after about two minutes when it evaporates, salt and pepper.
Then cover the pot with a lid and cook over low heat for five/six minutes.
In the meantime, cook the pasta al dente in a pot with salted water, calculate five minutes from boiling.
Drain and put the troccoli back into the pot. Dress with the zucchini and shrimp sauce in the pan. Troccoli pasta with shrimp and zucchini in white sauce is a simple dish that just requires a bit of time to prepare the shrimp, but in the end, the effort is definitely rewarded.
Troccoli with Shrimp and Zucchini in White Sauce, a Delicious First Course
Tip for the troccoli recipe with shrimp and zucchini: Shrimp with hard shells can be shelled more easily if immersed for a few minutes in boiling water. Since my trusted fishmonger advised me, I have less difficulty. 🙂 Other shrimp have softer shells and are less challenging. Also, come take a peek at my social media Pinterest Instagram Twitter Facebook
