The cold trofie with zucchini and shrimp is an easy and quick-to-prepare summer first course, ideal for serving at a family lunch, with friends, or as a packed lunch for a trip. A recipe that requires very few steps and a really quick preparation.
To prepare it I used a type of fresh pasta: trofie which require very little cooking time. A type that fits perfectly with this first course and pairs very well with the other ingredients: cherry tomatoes, shrimp, and zucchini cooked in a pan. Obviously, for convenience, I used peeled and already cooked shrimp, but if you prefer, you can also use prawn tails.
A simple recipe but at the same time special for the use of fresh pasta which makes this first course suitable for being served even on special occasions. Are you curious to find out how to prepare this recipe? Then follow me in the kitchen, because the cold trofie with shrimp and zucchini will be ready in a click!
If you are interested in other cold first course recipes, then also read:
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 146.86 (Kcal)
- Carbohydrates 16.05 (g) of which sugars 3.39 (g)
- Proteins 10.86 (g)
- Fat 4.88 (g) of which saturated 0.78 (g)of which unsaturated 0.69 (g)
- Fibers 0.92 (g)
- Sodium 568.76 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz trofie
- 1 zucchini
- 4.5 oz shrimp (cooked and peeled)
- 5.3 oz cherry tomatoes
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- chopped parsley (to taste)
- salt (to taste)
Tools
- High-rim Casserole
- Frying Pan
- Cutting Board
- Knife
Steps
To prepare cold trofie, first, you need to defrost the shrimp. Remove them from the freezer and defrost them in the refrigerator for the necessary time. Then rinse them and set them aside.
Now clean the zucchini, remove the ends, and cut it into cubes. Then place them in a frying pan with the oil and a clove of unpeeled garlic. Season with salt and cook the zucchini for 10 minutes on low heat with a lid.
Meanwhile, bring a large amount of salted water to a boil in a casserole and cook the trofie according to the cooking times on the package. Once the cooking time has passed, drain the pasta and run it under cold water to stop the cooking process and cool it down. Then put it in a bowl and dress it with a drizzle of oil to prevent it from sticking. After that, wash the cherry tomatoes and cut them into quarters. Then add the tomatoes to the pasta with the cooked zucchini, shrimp, and some chopped parsley and mix.
The cold trofie with shrimp and zucchini are ready! Serve them or store them in the refrigerator, making sure to leave them at room temperature for about twenty minutes before serving.
Variations and Tips for Cold Trofie
Cold trofie with shrimp and zucchini can be stored in the refrigerator for one or two days in a container with a lid. Alternatively, you can use prawn tails instead of shrimp.
FAQ for Cold Trofie
Can I use other fresh pasta?
Yes, you can also use gnocchetti, orecchiette, or other short fresh pasta for this recipe.
Why is cold pasta good for you?
According to a study, when pasta is cooled, resistant starch forms. Eating cold pasta reduces the glucose spike after the meal and the calories consumed are reduced.
