Classic pasta with shrimp and zucchini, with a pinch of saffron added… a very tasty first course, simple to make, perfect for any occasion. I added a little cream cheese to make the sauce creamier, but if you don’t like it, you can omit it, the pasta will still be delicious. Try this recipe too!
Here are more tasty ideas:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Seasonality: All seasons
- Energy 243.48 (Kcal)
- Carbohydrates 28.99 (g) of which sugars 2.20 (g)
- Proteins 15.84 (g)
- Fat 7.44 (g) of which saturated 0.41 (g)of which unsaturated 0.51 (g)
- Fibers 2.27 (g)
- Sodium 519.50 (mg)
Indicative values for a portion of 300 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
- 5.5 oz pasta
- 7 oz shrimp
- 2 zucchini
- saffron (or turmeric)
- 2 tbsp cream cheese (optional)
- parsley (or mint)
- 1 clove garlic
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Pot
- Colander
- Small Bowl
Preparation
Clean the shrimp by removing the shell and the black vein, rinse them quickly and pat dry. If you have whole fresh shrimp, keep the heads to make a flavorful stock.
Cut the cleaned shrimp into pieces, place them in a pan with a drizzle of oil and cook them over high heat for one minute. Salt them and remove from the pan.
Trim the zucchini and cut them into cubes or slices. Cook them in the same pan with oil, salt, and a clove of garlic. It will take only a few minutes, and they should remain a bit firm.
Boil the pasta in salted boiling water, you can choose the shape you prefer. While it cooks, take a ladle of water, pour it into a small bowl, and add the saffron.
Dissolve it, then add the cream cheese to taste, stirring until you get a creamy sauce.
Drain the pasta al dente (a couple of minutes earlier than indicated). Pour it into the pan with the zucchini, add the shrimp and saffron liquid.
Finish cooking, stirring over high heat and adding more water if necessary.
When the pasta is cooked, add some parsley (or a couple of mint leaves) and a pinch of pepper to taste.
Pasta with shrimp and zucchini with saffron is ready, distribute it on the plates and serve hot.
Tips and Notes
You can substitute saffron with turmeric, although the flavor will not be the same.
If you have made the stock with the shrimp heads, use it to finish cooking in the pan.
The addition of the cream cheese is optional, it just helps to bind and cream the sauce more.
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