The creamy pasta with zucchini and shrimp is a tasty and delicious first course that is very easy to prepare. The shrimp are cooked in a pan with extra virgin olive oil and leek; then the zucchini are blended with sun-dried tomatoes, and everything is added to the shrimp along with grated Parmesan: the result will be a delightful cream that blends well with the pasta. In no time, you’ll make a first course to lick your lips!
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Recipes with zucchini
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 6.35 oz Pasta
- 2 Zucchini
- 5.3 oz Shrimp
- 4 Sun-dried tomatoes
- 4 tbsps Grated Parmesan
- to taste Leek
- to taste Extra virgin olive oil
- to taste Salt
Preparation
To make the creamy pasta with zucchini and shrimp, in a pot, sauté the chopped leek with a drizzle of extra virgin olive oil (if you like, add some chopped chili).
Wash the shrimp under running water, remove the head, legs, and shell, then remove the internal intestine: make an incision along the back of the shrimp with a knife and pull it out gently, trying not to break it.
Place the shrimp in the pot with the leek, salt, and add a tablespoon of hot water. Cook over low heat until they turn pink.
Wash and clean the zucchini and cut them into cubes. In the blender bowl, add the zucchini, sun-dried tomatoes, a tablespoon of pasta cooking water, and a drizzle of extra virgin olive oil. Blend until you get a cream.
Pour the zucchini cream into the pan with the shrimp. Add the grated Parmesan and cook over low heat for about 5 minutes. If it becomes too thick, add some pasta cooking water.
Cook the pasta in plenty of boiling salted water; once cooked (preferably al dente), drain it and pour it into the pan with the shrimp and zucchini cream. Stir for a few minutes. Serve hot and enjoy your meal!
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