For shrimp lovers, the recipe for this tasty first course is a must-have. Pasta with shrimp, zucchini, and cream can be made even more flavorful by making the so-called shellfish stock or bisque. Of course, for this recipe, it can also be omitted, especially if you want to speed up the preparation time.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 21 oz shrimp
- 14 oz zucchini
- 1 cup cream
- 11 oz rigatoni
- to taste extra virgin olive oil
- to taste salt
- 1 clove garlic
Steps for Pasta with Shrimp, Zucchini, and Cream
To prepare pasta with shrimp, zucchini, and cream, start by cleaning the shrimp. Remove the head and the intestine, or the black vein, shell them, and rinse them under running water to remove any residues.
Wash the zucchini, remove the ends, place them on a cutting board, cut them in half with a knife, then slice into strips and finally cut into small pieces. Meanwhile, in a pot large enough to contain the zucchini, heat water and bring it to a boil. Once it reaches the right temperature, add salt and blanch the zucchini cubes for 3 minutes. Once cooked, drain and set aside.
Place a pot on the stove with 4-5 tablespoons of oil, add the garlic clove, and let it brown. Add the previously cleaned shrimp and cook for a few minutes. Meanwhile, start cooking the pasta. Add the zucchini to the shrimp and continue cooking for a few more minutes. Shrimp cook very quickly and should not be cooked for long to prevent them from becoming too tough. Finally, add the cream and mix.
When the pasta is cooked, drain it and add it to the pan where you prepared the shrimp with cream. Mix all the ingredients well.
Serve the pasta with shrimp, zucchini, and cream hot.
Storage and Tips for Pasta with Shrimp, Zucchini, and Cream
It is not recommended to store the pasta, so enjoy it immediately and hot.
To make the dish tastier, you can try making the shellfish stock. The process for the pasta with shrimp becomes a bit more complex, but it’s truly worth it.
If you use the stock, add it when you pour the shrimp into the pan. Cook for 5-7 minutes, the time necessary for the shrimp to cook, remove them from the pan and let the stock reduce. Then add the zucchini to flavor for a few minutes, toss the shrimp back in, add the cream. Finally, mix everything with the pasta and serve.
