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Home » Recipes » Pasta with meat or seafood

Pasta with Zucchini And Shrimp

Published: Jul 31, 2019 · Modified: Apr 23, 2023. This post may contain affiliate links. Please read my disclosure policy.

Recipe Jump to Video
Shrimp zucchini pasta is a delicious one-dish summer meal you can make for family and friends. Use any other type of zucchini, the combination is great.

Pasta with zucchini and shrimp is a delicious and healthy one-dish summer meal you can make for family and friends. The zucchini are cooked with garlic and extra virgin olive oil, no cream no butter. You can use peeled or unpeeled shrimp. Shrimp and zucchini are not cooked at the same time as the zucchini take too long to cook and the shrimp only a few minutes. However, by using unpeeled shrimps you can make the zucchini absorb and incorporate the natural sweetness of the shrimp without overcooking them.

Pasta with Zucchini And Shrimp on a serving plate and a dinner dish
Jump to:
  • How to prepare the shrimp sauce
  • What zucchini to use
  • Cooking the zucchini
  • How to clean and devein the shrimp
  • Putting the sauce together
  • Boil the pasta
  • Top tips
  • What to serve with zucchini shrimp pasta
  • Recipes you might also like
  • 📋Shrimp Zucchini Pasta

For this recipe, I like to use fresh whole uncooked shrimp. The head and the shell of the shrimp release a very tasty juice when cooked.

The shrimp should not cook at the same time as the zucchini because the zucchini take too long to cook. Shrimp cook in only a few minutes and they should never overcook!

The unpeeled shrimp are cooked with garlic to flavor the olive oil. They are then removed so they don't overcook. The zucchini are fried in the same olive oil and absorb the flavors released by the garlic and the shrimp.

The shrimp are added back at the end.

This method doesn't work with peeled shrimps, however, you can still use them by just adding them once the zucchini are cooked.

I buy my shrimp fresh from the fishmonger, locally caught in the Sanremo bay, the Sanremo Prawns.

If you cannot find fresh shrimp in your local market, you can use good quality frozen shrimp, but make sure they are uncooked.

For more shrimp pasta recipes you can also check: Shrimp tomato pasta or lemon shrimp risotto

For seafood ideas for the Feast of Seven Fishes, check out this Web Story.

Hand picking up San Remo prawns

How to prepare the shrimp sauce

The following steps are to prepare the shrimp sauce with the unpeeled shrimp. If your shrimp are peeled, skip these steps and add the uncooked shrimp to the zucchini at the end.

  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
how to make shrimp sauce

What zucchini to use

For this recipe, you can use regular zucchini. Make sure to buy small thin zucchini as the bigger and larger ones are watery and full of seeds.

Specifically for this recipe, I use zucchini Trombetta which are a local delicacy.

Originally imported from Central North America, the  Zucchini Trombetta  Albenga (a Ligurian town) has become a Ligurian delicacy that 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. They have a nutty flavor that combines well with shrimp.

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

Zucchini Trombetta Albenga

Cooking the zucchini

  1. In the same frying pan with the juices from the shrimp, add red onion and a tablespoon of extra virgin olive oil if needed, and stir fry the onion
  2. Once the onion is translucent, add the zucchini cut into small chunks
  3. Stir fry them until they look nice and golden
  4. Add salt and pepper to season
Step by step cooking the zucchini

How to clean and devein the shrimp

  1. Once the shrimp are cold, remove the shells and the heads
  2. To devein the shrimp use a pointed knife or the special tool you see in the picture
  3. Open the back of the shrimp tail
  4. Pull out the vein or any other black spots
  5. Leave the vein in a paper towel, best not to use water to clean the shrimp
  6. Make sure they are all clean
How to clean and devein a shrimp

Putting the sauce together

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

However, if you are using peeled shrimp, cook them for a few minutes with the zucchini until they become pink.

mix the shrimp with the zucchini but do not cook

Boil the pasta

  1. Bring to boil a pot of salted water
  2. Boil the spaghetti, 1 minute less than what is written on the package
  3. Strain the spaghetti and add to the zucchini and shrimp
  4. Stir at low heat to warm up the sauce

If you want to cook the pasta the Italian way, you can read the article: How To Cook Pasta Like An Italian

making the pasta with zucchini and shrimp

Top tips

  • Use small zucchini as they have more flavor and do not contain too many seeds.
  • Use fresh shrimp or prawns if you can, and use whole shrimp with the head and shell on to follow this technique.
  • 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 peeled 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
zucchini shrimp pasta on a serving dish

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 starting the meal with 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.

Pasta zucchini with shrimp served on a plate
How do you cook shrimp and zucchini?

Shrimp and zucchini should not cook at the same time as zucchini take too long to cook while shrimp needs only a few minutes. If the shrimp are peeled, add them at the end once the zucchini are almost cooked. If the shrimp are unpeeled, fry them in the oil so the heads and the shells will release the flavor, then remove them from the pan. Fry the zucchini in the same oil and once they are cooked, add back the shrimp. There is no point in precooking the unpeeled shrimp as they will not release any juices.

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
  • Spaghetti Alla Bottarga Di Muggine
  • Smoked Salmon With Bow Tie Pasta
  • 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

If you are making this Pasta with zucchini and shrimp, leave your comments below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

Pasta with Zucchini And Shrimp served on a plate

📋Shrimp Zucchini Pasta

Pasta with zucchini and shrimp is a delicious and healthy one-dish summer meal you can make for family and friends. The zucchini are cooked with garlic and extra virgin olive oil, no cream no butter. You can use peeled or unpeeled shrimp. Shrimp and zucchini are not cooked at the same time as the zucchini take too long to cook and the shrimp only a few minutes. However, by using unpeeled shrimps you can make the zucchini absorb and incorporate the natural sweetness of the shrimp without overcooking them.
Prep Time 30 minutes minutes
Cook Time 30 minutes minutes
Servings: 5 people
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
 
 

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

  • Pasta pan 8-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
    14 oz fresh shrimp
  • In a frying pan fry the 3 garlic cloves with the extra virgin olive oil
    3 tablespoon extra virgin olive oil, 3 cloves peeled garlic cloves
  • Add the shrimp and turn them until they become pink
  • Add salt and pepper to season
    salt & pepper
  • Remove the shrimp from the pan and make sure there are no remaining legs or antennas. DO NOT CLEAN THE PAN
  • 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 tablespoon of extra virgin olive oil if needed, and stir fry the onion
    1 red onion
  • Once the onion is translucent, add the zucchini cut into small chunks
    4 zucchini
  • 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 shrimp should not cook any longer.

Prepare the pasta

  • Bring to boil a pot of salted water
    1 tablespoon sea coarser salt
  • Boil the spaghetti, 1 minute less than what was written on the package
    1 lb spaghetti
  • Strain the spaghetti and add to the zucchini and shrimp
  • 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 in cooking them earlier.
  • Shrimp should never overcook
  • 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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Reader Interactions

Comments

  1. Brian Jones

    August 01, 2019 at 1:20 pm

    5 stars
    Such a great recipe, simple to make, quick to cook and packed full of great flavours... A perfect quick dinner.

    Reply
    • Laura

      August 02, 2019 at 8:46 am

      yes, it is, thank you

      Reply
  2. Susan

    August 01, 2019 at 5:15 pm

    5 stars
    Those shrimp! How beautiful! What a tasty dish!

    Reply
    • Laura

      August 02, 2019 at 8:46 am

      Thank you, yes very tasty

      Reply
  3. Julie

    August 02, 2019 at 3:55 pm

    5 stars
    You can't go wrong with shrimp and zucchini! It's the best of summer in a bowl. Love this recipe and need to make it soon.

    Reply
    • Laura

      August 02, 2019 at 4:15 pm

      very true, no you cannot

      Reply
  4. Immaculate

    August 02, 2019 at 4:50 pm

    5 stars
    Looks so tasty! Shrimp and Zucchini is such a great combo

    Reply
    • Laura

      August 02, 2019 at 4:52 pm

      thank you

      Reply
  5. Beth Neels

    August 02, 2019 at 7:04 pm

    5 stars
    This is a delicious pasta dish! We love shrimp with pasta, but haven't tried it with the zucchini. I have a ton of zucchini in the garden now, so I'm always aon the lookout for recipes to use them! I pick my very small, before the seeds develop and they were delicious in this pasta dish! Thanks for the inspiration!

    Reply
    • Laura

      August 03, 2019 at 7:53 am

      you are welcome, I am trying to have more zucchini in my garden but mould is taking over so I sprayed copper sulfate. Fingers crossed

      Reply
  6. Anjie McFarlane

    January 11, 2021 at 6:30 pm

    5 stars
    Love the sound of this recipe, makes my mouth water. I will buy San Remo Shrimps this week to try it out

    Reply
    • Laura

      January 12, 2021 at 5:08 am

      Good choice, it is a very nice recipe. Hope you will find the zucchini trombetta as well. They make it perfect

      Reply

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