A must in the summer, the perfect speedy dinner, it can be made in just a few minutes and is a guaranteed success.
Beautiful days and a mild climate makes us think of zucchini and shrimp pasta, loved by children and adults alike: let’s go and prepare this colorful and tasty dish!
A classic combination of the tricolor tradition, suitable for any occasion and one you can embellish with your own artistic touch: you can add other vegetables or a pinch of saffron to give more color to the dish; while you can also use dry pasta or prepare some sheets and make a delicious lasagna.
We have plumped for the traditional spaghetti, but the recipe is so fast and easy that you can have fun trying a different combination of flavors every time.
350 g spaghetti or penne pasta
300 g shrimp
400 g zucchini
3 spoonfuls of extra virgin olive oil
2 cloves of garlic
Salt and pepper to taste
Clean the shrimp: rinse the shrimp several times under running water, remove the heads and shell them, washing first the tail, then the legs and the carapace.
Prepare the zucchini: wash the zucchinis, cut off the ends and then slice them into thin strips
Move on to the sauce: warm the oil in the pan and brown the cloves of garlic (previously peeled and lightly crushed) until they take on a golden blond color. Discard the cloves, pour in the zucchini, salt them slightly and cook them on a high flame. Continue stirring until they lose their color. When they are nearly ready, add the shrimp and leave them to cook for two minutes.
Prepare the pasta: cook the spaghetti until it’s al dente then cook until creamy in the pan with a generous helping of ground pepper. Let it simmer for one minute while stirring thoroughly.
Now, all you have to do is savor this spaghetti dish and round off the meal with a classic Italian ritual: take a bit of bread and clean the plate all up by mopping up all the sauce. Well done, you have just completed the ‘scarpetta’ (mopping)!
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