Pasta with zucchini and shrimp is a tasty and flavorful first course that can be prepared quickly and will give you great satisfaction. The recipe is easy to execute, absolutely within everyone’s reach, the most challenging part is cleaning the shrimp which requires accuracy.
I love shrimp in pasta, with their delicacy they make every dish special. I often prepare spaghetti with prawns and cherry tomatoes or rice noodles with shrimp and vegetables, two quick first courses that are always a great success.
To prepare pasta with shrimp and zucchini, you can use the crustaceans you prefer; prawns and king prawns are certainly less economical but meatier, while shrimp are smaller and less expensive, in my opinion ideal for making first courses.
Do you want to create a fish-based menu? Here is my collection for you.
Other fish-based dishes that might interest you:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 167.80 (Kcal)
- Carbohydrates 16.55 (g) of which sugars 3.24 (g)
- Proteins 11.09 (g)
- Fat 5.47 (g) of which saturated 0.76 (g)of which unsaturated 0.23 (g)
- Fibers 1.35 (g)
- Sodium 569.40 (mg)
Indicative values for a portion of 100 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
- 14 oz pasta
- 1.3 lbs shrimp tails
- 4 white zucchinis (small)
- 6 tbsps extra virgin olive oil
- 2 shallots
- 0.63 cups dry white wine
- to taste salt
- to taste pepper
Tools
- 1 Frying Pan
- 1 Pot
- 1 Cutting Board
- 1 Colander
Steps
Remove the skin from the shallots, slice them into rounds, then chop them coarsely.
Wash the zucchinis, trim them, and cut them into rounds.
Remove the shell from the shrimp, devein them, and rinse.
In a large frying pan, heat the extra virgin olive oil, add the shallot, and gently sauté over low heat for a couple of minutes. Add the shrimp, cook them for a minute over high heat, then deglaze with the white wine and let it evaporate. The cooking should be brief, about 3 minutes. Remove the shrimp and set them aside.
In the seasoning that has formed, add the zucchinis, a pinch of salt, and sauté them for a few minutes.
Add the shrimp back in, season with salt and pepper, mix, and turn off the heat.
Cook the spaghetti in a pot of salted boiling water, drain them al dente, and toss them in the pan with the seasoning along with a ladle of pasta cooking water to create an emulsion.
Pasta with zucchini and shrimp is ready, plate it, and serve.
Tips
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