The Pasta with Shrimp and Zucchini is a delicious main course ideal for everyday lunch and dinner. Perfect even cold to take to the beach. The sauce is prepared in no time, even at the last minute. Once the sauce is ready, you only have to choose the type of pasta you prefer. I opted for penne, but tagliatelle would also be a good choice. In fact, if I had more time, I would have made them: oh well, maybe next time.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Pasta with Shrimp and Zucchini
- 14 oz penne rigate
- 10.5 oz shrimp (fresh or frozen)
- 3 zucchini
- 3.5 oz white wine
- 5.3 oz cherry tomatoes
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- 1 lemon zest
- to taste chili pepper
- 1 onion (small)
Steps for Pasta with Shrimp and Zucchini
Wash the zucchini, remove the ends, and cut them into slices. Take a non-stick pan, pour a dash of oil inside, add finely chopped garlic, and add the zucchini. Let them brown, stirring frequently. Once cooked, turn off the heat. At this point, season with salt. Once cooked, blend a couple of tablespoons in a mixer to obtain a rather thick cream. You will use it later.
While the pasta water is on the stove, finely chop the onion and let it brown in a pan with a little oil. Add the cherry tomatoes cut into small pieces and let them cook for a few minutes.
As soon as they have wilted, add the shrimp, and after a few minutes, deglaze with white wine. Cover with a lid and let cook for a few minutes. Adjust with salt and chili pepper.
Boil the penne, drain them al dente, and transfer them to the pan with the zucchini. Add the shrimp and the blended zucchini and sauté until the sauce is perfectly distributed.
While the penne finish cooking in the pan, grate the zest of a lemon on top and mix all the ingredients again.
At this point, it’s time to serve them at the table and enjoy your meal.
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