Shrimp Zucchini Pasta with Red Onion

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Shrimp zucchini pasta is a delicious one-dish summer meal you can make for family and friends. In this recipe, I use Trombette zucchini from Albenga. They have a nutty flavour which combines well with shrimp. You can use any other type of zucchini, the combination is great.

What are zucchini Trombetta d’Albenga

Originally imported from Central North America , the  Zucchini Trombetta  Albenga (a Ligurian town) has become a Ligurian delicacy which you find in French and Italian Riviera markets during the summer period.

Long and thin, all their seeds are at the end. Consequently, they are less watery, and much more consistent and crunchy. This year I planted them in my vegetable patch.

If you want to know more about them and check out more recipe suggestions, you can read my article: The Amazing Zucchini Trombetta Albenga.

For this recipe, you can also use regular zucchini, but I always like to buy smaller ones as the bigger ones are usually full of seeds.

What shrimp to use

For this recipe, I like to use fresh whole shrimp. The head and the shell of the shrimp release a very tasty juice when cooked which gets absorbed by the zucchini. This is why I prefer to use uncleaned shrimp in this recipe.

If I have a chance to go to Ventimiglia I buy my shrimp fresh from the fishmonger, the Sanremo Shrimp. Otherwise, if I don’t find fresh uncooked shrimp, I buy good quality frozen shrimp.

How to prepare the shrimp sauce

1. Rinse the shrimp under running water
2. In a frying pan fry the 3 garlic cloves with the extra virgin olive oil
3. Add the shrimp and turn them until they turn pink
4. Add salt and pepper to season
5. Remove the shrimp from the pan and make sure there are no remaining legs or antennae

Cooking the zucchini

6. In the same frying pan with the juices from the shrimp, add red onion and a tbsp of extra virgin olive oil if needed and stir fry the onion
7. Once the onion is translucent, add the zucchini cut into small chunks
8. Stir fry them until they look nice and golden
9. Add salt and pepper to season

How to clean and devein the shrimp

10. Once the shrimp are cold, remove the shells and the heads
11. To devein the shrimp use a pointed knife or the special tool you see in the picture
12. Open the back of the shrimp tail
13. Pull out the vein or any other black spots
14. Leave the vein in a paper towel, best not use water to clean the shrimp
15. Make sure they are all clean

Putting the sauce together

16. Add the shrimp to the zucchini, stir and cover but do not cook as the shrimps shouldn’t cook any longer

Boil the pasta

18. Bring to boil a pot of salted water
19. Boil the spaghetti, 1 minute less than what written on the package
20. Strain the spaghetti and add to the zucchini and shrimps
21. Stir at low heat to warm up the sauce

Tips for making the best zucchini shrimp pasta

• I used the zucchini Trombetta di Albenga but you can use regular zucchini. Just make sure they are thin and do not contain too many seeds.
• Use fresh shrimp or prawns if you can and if you are following this recipe make sure you use whole shrimp with the head and shell on.
• If your shrimp are already cleaned, add them at the end. The reason I add them at the beginning and then remove them is to get the juices from the shells and heads. If they are already cleaned there is no purpose in cooking them earlier.
• Don’t overcook the shrimp, once they are pink remove them from the stove
• For best results use good quality pasta. I always recommend Garofalo or Rummo

What to serve with zucchini shrimp pasta

This dish is a complete meal and it is perfect for a summer lunch. If you are looking for a special meal with family and friends I would suggest to serve some summer appetizers like fried zucchini flowers or eggplant balls.

For dessert, I always like to combine seafood with fruit or a citrus dessert, so I would recommend:  Homemade lime sorbet with vodka, Peach Tarte Tatin or a Pear Crumble.

Recipes you might also like

If you are looking for more Italian Seafood recipes, you can check the category: Seafood

Also check the recipes below:

• Shrimp tomato pasta
• Linguine With Clams
• Pasta With Black Ink Cuttlefish Recipe
• Fish Pie with a Mediterranean Twist
• Healthy Cod Recipe
• Homemade Paella Seafood And Sausage
• Swordfish Wheel
• Baked Swordfish and Braciolette
• Whole Sea Bream Recipe Cooked in Salt
• Stuffed Calamari Recipe
• Fried calamari
• Octopus salad

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📋Shrimp Zucchini Pasta

Shrimp zucchini pasta is a delicious one-dish summer meal you can make for family and friends. In this recipe, I use Trombette zucchini from Albenga. They have a nutty flavour which combines well with shrimp. You can use any other type of zucchini, the combination is great.

Prep Time 30 minutes

Cook Time 30 minutes

Servings: 5 people

Print Pin Rate

Author: Laura Tobin

Ingredients

1x2x3x

US Customary – Metric

• 3 tbsp extra virgin olive oil
• 3 cloves peeled garlic cloves
• 1 red onion
• 14 oz fresh shrimp
• 4 zucchini
• 1 lb spaghetti
• 1 tbsp sea coarser salt for the pasta
• salt & pepper

Equipment

• All-Clad Pasta 12-Quart 3-Piece
• All-Clad Fry Pan
• Cutting board set
• Shrimp Deveiner Tool

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Instructions

Prepare the shrimp

• Rinse the shrimp under running water
• In a frying pan fry the 3 garlic cloves with the extra virgin olive oil
• Add the shrimp and turn them until they turn pink
• Add salt and pepper to season
• Remove the shrimp from the pan and make sure there are no remaining legs or antennas
• Once the shrimp are cold, remove the shells and the heads
• Devein the shrimp and put them aside

Prepare the zucchini

• In the same frying pan with the juices from the shrimp, add red onion and a tbsp of extra virgin olive oil if needed and stir fry the onion
• Once the onion is translucent, add the zucchini cut into small chunks
• Stir fry them until they look nice and golden
• Add salt and pepper to season
• Turn off the heat, add the shrimp to the zucchini and cover. The shrimps should not cook any longer.

Prepare the pasta

• Bring to boil a pot of salted water
• Boil the spaghetti, 1 minute less than what written on the package
• Strain the spaghetti and add to the zucchini and shrimps
• Stir in the pan at low heat just to bring the zucchini and the shrimp at a warm temperature
• Serve immediately

Video

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Notes

• I used the zucchini Trombetta di Albenga but you can use regular zucchini. Just make sure they are thin and do not contain too many seeds.
• Use fresh shrimp or prawns if you can and if you are following this recipe make sure you use shrimp with head and shell.
• If your shrimp are already cleaned, add them directly at the end. The reason I add them at the beginning and then remove them is to get the juices from the shells and heads. If they are already cleaned there is no purpose on cooking them earlier.
• Shrimp should never be overcooked
• Don’t overcook the shrimp, once they are pink remove them from the stove
• For best results use good quality pasta. I always recommend Garofalo or Rummo

Nutrition

Calories: 528kcal | Carbohydrates: 75g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 200mg | Sodium: 2031mg | Potassium: 714mg | Fiber: 5g | Sugar: 7g | Vitamin A: 314IU | Vitamin C: 34mg | Calcium: 168mg | Iron: 4mg

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