The shrimps and zucchini are a classic match in Italian cuisine. They can be used in starters, first course, or second dishes. With pasta, they make one of the typical primi dishes which are suitable for an intimate and friendly table.
The cream combines and balances perfectly the flavors that mostly released from the shrimps, and when the pasta goes in, it absorbs all that goodness from the pan. This dish cooks very quickly, the only hassle will be the preparation of each element.
Ingredients | 2 servings
- 160g/5.6oz Small Pink shrimps
- 230g/8oz chopped zucchini
- half cup cream
- 220g spaghetti pasta
- 5-6 Tigre Shrimps or any “big” shrimp of your choice
- fresh mint or basil leafs
- 2 clove of Garlic
- Extra virgin Olive Oil
- Ground Parmesan Cheese
- Salt and Black pepper
- Lime zest
Preparation
– Bring the salty pasta water to boil.
Meanwhile:
– Sauté the chopped zucchini with 1 clove of garlic until the zucchini become slightly soft.
– Add the small shrimps, salt, pepper and stir.
– (back to pasta) Add the pasta to the boiling salty water (stir occasionally, to avoid the pasta from sticking).
– Pour cream in the pan and keep stirring till it becomes slightly dense.
– Sautè just for 2 minutes in a different pan the tiger shrimps with garlic, salt & black pepper. We’ll serve them on top of pasta for each dish.
– Save 1 cup of pasta water.
– Remove pasta 2-3mins prior to its cooking time from the heat, and toss it in the cooking pan.
– Add chopped fresh mints (or basil) and finish cooking the pasta in the sauce for another 2 mins. Turn off the heat.
– Sprinkle parmesan cheese and mix lively it helps to create a creamy texture with the liquid (pasta water) in the pan
Serve the pasta with grilled tiger shrimps, lime zest on top.
Notes
- Instead of mint also the parsley is suitable with fish.
- This dish is comfort food in many Italian houses, with frozen shrimps and zucchini in the fridge you are ready to go.
Buon appetito! ☺️