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Pasta with Zucchini And Shrimp served on a plate
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📋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.
Course Pasta
Cuisine Italian
Keyword pasta courgettes shrimp, pasta seafood zucchini, pasta zucchini with shrimp
Prep Time 30 minutes
Cook Time 30 minutes
Servings 5 people
Calories 528kcal

Ingredients

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

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