Shrimp & Zucchini Pasta Recipe
The Shrimp & Zucchini Pasta is a classic of summer Italian cooking, to be prepared quickly when good zucchini come in to get a light dish which also contains all the nutrients and proteins we need.
This is a really simple recipe but requires the use of first-class shrimp (avoid the ones in the jar) and not too big ones in order not to undo the zucchini: you can use frozen prawns after having defrosted them in the refrigerator though of course, the fresh ones are to be preferred.
As for zucchini, only the long ones and not those rounds which contain too much pulp, useless for the purpose of this recipe, should be chosen. You can add a few cherry tomatoes to your finished dish to give it a much more seasonal look.
Shrimp & Zucchini Pasta: Ingredients for 4 people
350 grams of dried pasta (short or long, depending on preferences)
250 grams of freshly shelled shrimps
2 long zucchini
Two tablespoons of dry white wine
Dry chili flakes
Extra virgin olive oil
Shrimp & Zucchini Pasta: recipe
Prepare a sauce by shredding the onion and adding it to the chili pepper; fry for a few minutes in medium hot oil.
Cut the zucchini in cubes after having them private of most of the flesh inside. Add them to the frying pan and let them cook until they are fairly colorful and soft.
Add prawns in the pan and, while continuing to mix, add a couple of tablespoons of white wine and let it cook for a minute or until the prawns will become white. Salt your sauce.
Meanwhile, cook the pasta in salted water and drain it “al dente” by holding some of the cooking water. Pour the pasta directly into the frying pan with the dressing and cook for a couple of minutes at low flame, adding a little cooking water if necessary. Serve pasta hoot by adding black pepper to each serving.
Preparation time: 20 minutes
[Pics by Giuseppe]