Cold pasta with zucchini and shrimp is a main dish that is simple and tasty, perfect not only during summer but also for taking to work if you don’t have the opportunity to heat your food. The cold pasta with zucchini cream is creamy, and you can prepare the zucchini cream even the day before to get a head start on preparing the pasta. If you also love pasta with zucchini, I recommend trying other recipes of PASTA WITH ZUCCHINI. Now let’s see how to make cold pasta with zucchini and shrimp, and if you try it, let me know. Barbara

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Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients

11 oz pasta
10.5 oz shrimp
2 zucchini
1 clove garlic
to taste extra virgin olive oil
to taste salt
to taste parsley

Tools

Herb Chopper
Blender

How to prepare Cold Pasta with Zucchini and Shrimp

Let’s start preparing the Cold Pasta with Zucchini and Shrimp, cook the pasta al dente and let it cool in a bowl. Wash the zucchini, trim the ends, and slice them into thin slices,
pour some oil and the garlic clove into a skillet, put it on the stove, and let it infuse for a few minutes
then add the zucchini,
some salt,
and some chopped parsley, cook for 10 minutes, stirring occasionally. At the end of cooking, remove the garlic clove, transfer to a plate, and let it cool.
In the same skillet where you cooked the zucchini, add the shrimp
a drizzle of extra virgin olive oil,
some salt, and cook for 7/8 minutes, stirring to ensure even cooking.
Pour the previously cooked zucchini into the blender’s beaker
and a splash of extra virgin olive oil,
blend to obtain a cream. If it’s too thick, you can add some pasta cooking water to make it soft and creamy.
Pour the zucchini cream into the bowl with the pasta and mix well,
then add the shrimp and mix well. Let it rest in the fridge for a few hours, and if necessary, add a splash of oil to make it creamier.
Serve the Cold Pasta