The BLACK RICE SPAGHETTI WITH SHRIMP AND ZUCCHINI is a dish that combines fresh and delicate flavors with an alternative touch given by the uniqueness of black rice.
This recipe is perfect for those looking for a light dish yet full of flavor, ideal to prepare in any season.
The preparation is simple and quick and is perfect for those seeking an alternative to traditional pasta.
It is important to note that the black rice pasta used contains gluten and is not suitable for celiacs.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12.35 oz black rice spaghetti
- 2 zucchini
- 14.11 oz peeled, frozen shrimp
- 2 tbsp extra virgin olive oil
- to taste salt
Tools
- Wok
- Lid
- Pot
- Knife
- Cutting board
Steps
First, thaw the shrimp following the package instructions.
Wash the zucchini well, remove the ends, and dice them.
In a large pan or wok heat two tablespoons of extra virgin olive oil over medium heat.
Add the diced zucchini, season with salt, and sauté in the pan for a few minutes until they become tender but still crispy.
Add the shrimp, stir, and cook for another 5 minutes.
Meanwhile, cook the black rice spaghetti in plenty of salted water.
Once cooked, toss them into the pan with the sauce and sauté for a few minutes. If necessary, add a ladle of cooking water.
Our black rice spaghetti with shrimp and zucchini is ready.
Enjoy your meal.
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Storage and Tips …
Consume immediately!
You can substitute zucchini with asparagus.
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