Light Spaghetti with Zucchini and Jumbo Shrimp. Today I offer you a complete dish. With carbohydrates, proteins, and fibers. You will leave the table satisfied and full, without feeling hunger but with great satisfaction.
Below you will find both the traditional recipe and the one with the Thermomix.
Let’s talk a little about the main ingredients.
Zucchini help combat water retention and are allies of the urinary and intestinal tracts; in fact, they also counteract constipation. They are recommended for weaning infants.
Just two thin slices of green zucchini placed on the eyes can help reduce dark circles and soothe tired eyes.
As for the jumbo shrimp, their praise comes from their treasure trove of nutrients. Did you know that one serving can meet your calcium, zinc, vitamins A, E, and B complex needs? They also contain iodine, thiamine, riboflavin, and niacin. A true nutrient recharge!

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Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Slow fire, Stove
Cuisine: Italian
Seasonality: All seasons

231.15 Kcal

calories per serving

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Energy 231.15 (Kcal)
Carbohydrates 24.19 (g) of which sugars 2.57 (g)
Proteins 16.56 (g)
Fat 8.45 (g) of which saturated 1.19 (g)of which unsaturated 0.49 (g)
Fibers 2.37 (g)
Sodium 1,223.57 (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

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1 clove garlic
10.6 oz jumbo shrimp (weighed already cleaned)
14.1 oz zucchini
1 chili pepper (optional)
2 tbsps extra virgin olive oil
to taste salt
8.5 oz spaghetti
1 bunch parsley

a look at health

Tools

What we need to make

Pot
Colander
Pan or Thermomix
Cutting board
Knife

Preparation

For both types of cooking

Trim the zucchini and cut them into slices about 0.08 inches or cubes of 0.79 inches, depending on your preference.
Remove the head and shell of the jumbo shrimp. But don’t throw them away, as they can be used to make a good broth (see recipe).
Peel the garlic and wash and dry the parsley well.
In a large pot, bring plenty of salted water to a boil.
In a sufficiently large pan, put the extra virgin olive oil and chopped garlic. Sauté for only 2 minutes, then add the zucchini, a small pinch of salt, and if desired, the chili pepper. Increase the heat and cover with a lid.
Perform a quick but intense cooking for 5 minutes, stirring often.
Note well, we are not adding water.
After the first 5 minutes, add the jumbo shrimp to the pan, sauté them for about 3 minutes, no more.
Turn off the heat and then cook the spaghetti for the time indicated on the package.
Drain them, and toss them in the pan with the sauce, then transfer to a tureen and sprinkle with the chopped parsley.
Here are the Light Spaghetti with Zucchini and Jumbo Shrimp ready with traditional cooking.
Put the parsley in the bowl and chop for 5 sec at speed 7, gather with the spatula and repeat the operation. Then set aside.
Now in the bowl, add the garlic and, if desired, the chili pepper, chop: 3 sec./speed 8. Gather at the bottom with the spatula.
Add the extra virgin olive oil, flavor: place the basket instead of the measuring cup 3 min./248°F/speed 1.
Add the zucchini, cook: 5 min./248°F/reverse/speed spoon.
Add the jumbo shrimp and salt, continue cooking: 5 min./212°F/reverse/speed spoon.
Meanwhile, cook the spaghetti in the pot for the time indicated on the package.
Drain the spaghetti, transfer them to a tureen and toss them with the shrimp and zucchini sauce. Sprinkle with the chopped parsley.
We made the Light Spaghetti with Zucchini and Jumbo Shrimp with our friend Thermomix.