Pasta with Zucchini And Shrimp

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.

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

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

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.

Cooking the zucchini

6. 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
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 to 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

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

Boil the pasta

18. Bring to boil a pot of salted water
19. Boil the spaghetti, 1 minute less than what is written on the package
20. Strain the spaghetti and add to the zucchini and shrimp
21. 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

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

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.

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.