Pasta con Gamberi e Zucchine (Pasta with Shrimp and Zucchini)

Today, let me show you how I make my own Pasta con Gamberi e Zucchine, a simple and flavorful Italian dish that’s perfect for both weeknight dinners and special occasions. From my own personal experience, this dish is not only quick and easy to prepare, but it’s also packed with fresh flavors. The combination of shrimp and zucchini with pasta creates a light yet satisfying meal. It’s one of those recipes that can be customized depending on what you have in your kitchen and your dietary needs.

What to Expect:

This dish is wonderfully light but still very satisfying. The zucchini adds a mild sweetness, while the shrimp provides a tender, slightly sweet contrast. The creamy sauce, with a touch of garlic and wine, ties everything together for a balanced flavor that’s not too heavy.

Ingredients:

• 300g (10 oz) pasta (spaghetti, linguine, or penne)
• 300g (10 oz) shrimp, peeled and deveined
• 2 medium zucchinis, sliced into half-moons
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 cup dry white wine (optional)
• 1/2 cup heavy cream (or substitute with coconut cream for a dairy-free version)
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste
• Fresh lemon juice (optional, for extra zing)
• Check out the must-have equipment and ingredients for making a Savory  #pastacongamberiezucchine  here.

Equipment Needed:

• Large pot for pasta
• Large skillet or frying pan
• Wooden spoon or spatula
• Strainer for pasta
• Check out the must-have equipment and ingredients for making a Savory  #pastacongamberiezucchine  here.

Method:

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Once cooked, reserve 1 cup of pasta water, then drain the rest and set the pasta aside.
2. Sauté the Shrimp and Vegetables:
   In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the garlic and cook for another 30 seconds until fragrant.
   Toss in the zucchini slices and cook for about 5 minutes, stirring occasionally, until they’re softened and lightly golden.
3. Cook the Shrimp:
   Add the shrimp to the pan and cook for 3-4 minutes, stirring occasionally, until the shrimp turns pink and opaque. Season with salt and pepper to taste.
4. Create the Sauce:
   If you’re using wine, pour it into the pan now and allow it to cook for about 2 minutes, letting it reduce slightly. Then, add the heavy cream (or coconut cream for a dairy-free version). Stir everything together, scraping the bottom of the pan to incorporate all the flavors. Let the sauce simmer for 2-3 minutes until it thickens slightly.
5. Combine Pasta and Sauce:
   Add the cooked pasta to the skillet with the shrimp and zucchini. Toss everything together, adding a little of the reserved pasta water to loosen the sauce if needed. Continue to toss until everything is well coated.
6. Finishing Touches:
   Taste and adjust the seasoning with salt, pepper, and fresh lemon juice, if desired. Garnish with chopped fresh parsley for a fresh pop of color and flavor.

Variations:

• Gluten-Free: Use gluten-free pasta for a gluten-free version of this dish.
• Dairy-Free: Replace the heavy cream with coconut cream for a dairy-free alternative.
• Vegetarian: For a vegetarian option, omit the shrimp and substitute with sautéed mushrooms or tofu.
• Add Extra Veggies: You can also add other vegetables like cherry tomatoes, spinach, or bell peppers for added color and nutrition.
• Check out the must-have equipment and ingredients for making a Savory  #pastacongamberiezucchine  here.

Tips:

• Pasta Water: Don’t forget to save some pasta water! It helps thicken the sauce and makes it cling to the pasta.
• Shrimp Size: Smaller shrimp work well for this dish, but if you use larger shrimp, just cut them into smaller pieces for better distribution.
• Flavor Boost: A sprinkle of red pepper flakes can add a nice kick if you like some heat.
• Wine Substitute: If you don’t have white wine, you can use a splash of chicken or vegetable broth instead.

Nutritional Information Per Serving:

• Calories: ~450-500
• Protein: 30g
• Fat: 25g
• Carbohydrates: 40g
• Fiber: 3g
• Sodium: 500mg
• Cholesterol: 150mg

I hope this guide has made making Pasta con Gamberi e Zucchine seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment.