Lingüine with creamy zucchini and shrimp, without cream. Zucchini and shrimp, a perfect match for a refined dish, simple and tasty, ideal for a seafood menu that can impress. I adore linguine with creamy zucchini and shrimp, delicate and refined — a first course that, if well prepared, can become gourmet. A few days ago I made it for my husband’s birthday and it was a huge success. To prepare the pasta with zucchini and shrimp, I made a bisque with the shrimp heads and shells to extract all their flavors and scents, and I used it to finish the linguine, a pasta shape that perfectly matches this recipe. You might not know what “bisque” means, but it’s nothing complicated: shrimp “bisque” is simply a reduced broth made from the shrimp remains and it contains the best of their essence. Let’s go to the kitchen now and discover together how to make creamy zucchini and shrimp pasta without cream that will make you fall in love at first taste. If you want to stay updated on my recipes, you can follow my Facebook page and my Instagram profile. If you’d like to browse my collection of Zucchini Recipes, you will find many other interesting ideas.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Hours
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make linguine with zucchini and shrimp
- 1.8 lbs shrimp
- 14 oz linguine (bronze-cut)
- 1.8 lbs zucchini (about 4 medium)
- 2 spring onions
- 1 glass white wine (about 1/2 cup / 4 fl oz)
- to taste salt
- to taste extra virgin olive oil
- 2 cloves garlic
- 1 bunch parsley
- 10 cherry tomatoes
- to taste water
Tools
- Fine-mesh sieve
- Cheesecloth
- Pots
Steps to make pasta with shrimp and zucchini
Let’s start by preparing the bisque, then we’ll move on to the rest of the recipe.
Rinse the shrimp, drain them and remove the heads and shells. Using a toothpick, and if you like, remove the intestinal vein. Set the heads and shells aside and don’t throw them away.
Sauté the garlic in a generous drizzle of olive oil, rinse the cherry tomatoes, halve them and add them to the garlic. Add the parsley and immediately after the shrimp heads and shells.
Pour in the white wine, deglaze over high heat and add salt.
Stir and press the heads and shells to release their juices. Pour in 1 liter of water (about 34 fl oz / 4 1/4 cups) and cook over medium heat with the lid on for 20 minutes, then raise the heat and let it reduce.
Rinse the zucchini, trim the ends and cut them into cubes. Peel, rinse and chop the spring onion, then sauté it with a good drizzle of olive oil.
Push the spring onion to one side of the pan and add the shrimp. Cook for one or two minutes, just until they change color, then remove them from the pan and set aside.
Add the zucchini to the spring onions, season with salt and cook for about 10 minutes, just enough to soften them.
Blend the heads and shells that cooked in their broth and strain first through a fine-mesh sieve and then through a cheesecloth or cotton cloth.
Once you have the bisque, bring it back to a boil. Cook the linguine and drain them very, very al dente. Pour a ladle of bisque into the pan with the shrimp and zucchini, add the pasta and finish cooking by adding the rest of the bisque little by little, allowing it to be absorbed before adding more.
You may have some bisque left over — you don’t need to use it all (you can freeze any leftover).
When cooked to perfection, you can add a little more oil, some chopped parsley, toss and plate.
Our pasta is ready to be enjoyed immediately, together with its sauce.
I recommend preparing only the amount you plan to eat.
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