The pasta with shrimp and zucchini cream is a very tasty surf and turf first course.
You’ll be won over by its delicate flavor and its creaminess. With the zucchinis, I’ve made a delicious and velvety cream that pairs well with the shrimp. I’ve chosen trofie pasta, a type of pasta I find very suitable for recipes with a creamy sauce.
Moreover, this is a beautiful dish to look at, thus suitable for serving even on special occasions. Not to mention that it’s also a recipe of simple execution!
The freshness of the ingredients is essential to ensure the success of this recipe. Preferably, use fresh shrimp, but if not possible, high-quality frozen seafood can do the trick. The important thing is to choose fresh and genuine ingredients to ensure an excellent result.
I recommend trying these other appetizing recipes, where sea and garden blend perfectly:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Energy 454.55 (Kcal)
- Carbohydrates 29.23 (g) of which sugars 0.28 (g)
- Proteins 26.48 (g)
- Fat 27.00 (g) of which saturated 3.50 (g)of which unsaturated 5.29 (g)
- Fibers 2.52 (g)
- Sodium 774.46 (mg)
Indicative values for a portion of 370 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 for Pasta with Zucchini Cream and Shrimp
- 10.5 oz shrimp
- 4 zucchinis
- 1.06 oz pine nuts
- 1 bunch parsley
- 1 clove garlic
- 1/4 cup white wine
- 6 tablespoons extra virgin olive oil
- 3 pinches salt
- 12.7 oz trofie pasta
Preparation of Pasta with Shrimp and Zucchini Cream
Wash and trim the zucchinis.
Cut the zucchinis in half lengthwise, then chop them into chunks.
Blanch the zucchini chunks in a pot of boiling salted water for 5 minutes.
Place the zucchinis in a blender with the pine nuts, parsley, and three tablespoons of extra virgin olive oil.
Add a few pinches of salt and blend until you obtain a thick, bright green cream.
If necessary, add a little water.
Taste and check if you need to adjust the salt.
Clean the shrimp, removing the shell and intestine (use a toothpick for this operation).
In a saucepan, brown a clove of garlic with three tablespoons of oil.
Add the shrimp and sauté for a few minutes.
Pour in the white wine and let it evaporate. Then, add some chopped fresh parsley.
Combine the zucchini cream with the shrimp and mix well.
Meanwhile, cook the pasta in plenty of salted water. Drain it al dente and add it to the sauce.
Serve the pasta with shrimp and zucchini cream with a drizzle of extra virgin olive oil and the remaining parsley.
Tips
You can also use frozen shrimp. In this case, make sure it’s a quality product by consulting your trusted retailer.
Storage
Pasta with shrimp and zucchini cream can be stored in the refrigerator, in an airtight container, for a maximum of 2-3 days if the seafood is fresh. Before reheating, add a little water or broth to maintain the creamy consistency of the sauce.
If the seafood is frozen, it is preferable to consume it within a day of preparation.
FAQ
Can I prepare the zucchini cream in advance?
Of course! The zucchini cream can be made in advance and stored in the refrigerator until you’re ready to use it.
Can I use other types of pasta?
You can use any type of pasta you prefer, whether short or long. For a scenic and elegant presentation, you can use linguine, for example.
