Pasta with first course, fragrant and light for summer, with the sweetness of fresh shrimp, the delicacy of zucchini flowers and a zesty lemon note that brings everything together.
A few seasonal ingredients: the white sauce (no tomato) lets the natural flavors stand out — the sweetness of the shrimp, the delicacy of the zucchini flowers and the freshness of freshly grated lemon zest.
It’s a dish that can be prepared in under 30 minutes, perfect for both a lunch and a summer dinner with friends, perhaps outdoors.
It doesn’t require elaborate techniques, just attention to a few details: the quality of the shrimp, not overcooking the zucchini flowers, and never throwing away the pasta cooking water — that’s the secret to a creamy, enveloping finish without needing to add cream.
So what are you waiting for? Follow the aroma… the recipe continues!
If you love light, seasonal first courses you can also check out:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 11 oz pasta (short)
- 14 oz shrimp (already shelled)
- 2 medium zucchini
- 6 zucchini flowers
- 1 lemon (zest and juice)
- 4 tbsp extra virgin olive oil
- 2 cloves garlic
- to taste salt
- to taste black pepper
- to taste parsley (optional)
- 1 tbsp dry white wine
Preparation
For the shrimp you can also use frozen ones. I bought fresh, already cleaned shrimp.
Peel the shrimp, removing the head, shell and the dark intestinal vein. Rinse them under cold water and pat dry.
Gently open the fresh zucchini flowers, remove the internal pistil and the stem base. Clean them with a damp cloth without rinsing under running water, because water ruins them. Cut them into strips about 3/4 inch.
Wash and clean the zucchini, cut them into cubes about 1/2 inch, or into thin half-moons. Try to obtain uniformly sized pieces so they cook evenly.
In a large skillet heat the extra virgin olive oil over medium heat. Add the 2 slightly crushed garlic cloves and brown them. Add the zucchini and season with salt. Cook for 6-7 minutes, stirring occasionally, until golden but still slightly firm.
Raise the heat, add the shrimp and sauté until lightly browned, about 2 minutes. Deglaze with the dry white wine and let it evaporate. Taste and adjust the salt if needed.
Reduce the heat and add the zucchini flowers cut into strips. Cook for just a couple of minutes at most, because the flowers are very delicate and will be ruined by excessive heat. Grate the zest of the lemon directly into the pan and, if you like, add a few drops of the juice — it will give the dish an extra lift and balance the flavors. Remember to remove the garlic.
Bring plenty of salted water to a boil and cook the short pasta of your choice (you can also use long pasta if you prefer), following the package instructions but removing it 2 minutes before the indicated time so you can finish cooking it while tossing in the pan. Remember to reserve one cup of the cooking water before draining.
Transfer the pasta to the pan and toss over high heat for 2 minutes, adding a little of the reserved cooking water to bind the sauce and make it creamy. Add the chopped parsley and freshly ground black pepper (this last step is optional if you don’t like it).
Tips and Variations
If you want a more flavorful sauce, save the shrimp heads and shells to make a quick stock: toast them in a pan with a drizzle of oil for 2-3 minutes, deglaze with hot water, strain and use when you finish tossing the pasta.
For a creamy version, add 2 tablespoons of fresh ricotta or an extra ladle of pasta cooking water while tossing.
You can use saffron for a spiced aroma. Dissolve a sachet of saffron in the cooking water before adding it to the pan.
If you need a gluten-free version you can use rice or corn pasta.
For a richer version, you can add some datterino cherry tomatoes sautéed together with the zucchini.
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