Recipe for Pasta with Zucchini and Shrimp

Pasta with Zucchini and Shrimp is a simple, light, and satisfying dish from Italy that blends the freshness of zucchini with the delicate flavor of shrimp, all tied together with garlic and olive oil. Let me show you how I make it, based on my overall experience with this dish.

Notes on What to Expect:

This dish is quick to prepare, making it a perfect weeknight dinner. The shrimp add a lovely seafood flavor, while the zucchini provides a satisfying crunch. The olive oil and garlic create a flavorful sauce that binds everything together without overwhelming the delicate ingredients.

Where in Italy?

This dish is a classic of Southern Italy, where fresh vegetables like zucchini are abundant, and seafood is a staple. It’s especially popular along the coast, where shrimp and other shellfish are freshly caught. It combines both the flavors of land and sea in a beautifully balanced way.

Recipe: Pasta with Zucchini and Shrimp

Prep Time: 15 minutes

Course: Main

Ingredients:

• 2-3 medium zucchinis, cut into thin wedges
• ½ pound shrimp (fresh or frozen, peeled and deveined)
• ¼ cup olive oil
• 1 tablespoon fresh parsley (divided)
• 1-2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• Hot pepper flakes (to taste)
• 3-4 cups cooked pasta (such as penne or rigatoni)
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Equipment Needed:

• Large pot for pasta
• Medium pan for cooking shrimp and zucchini
• Colander for draining pasta
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Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
2. Prepare the Zucchini and Shrimp: In a medium-sized pan, heat the olive oil over medium heat. Add the garlic, zucchini, salt, oregano, and hot pepper flakes. Stir to combine and cook for 10-15 minutes until the zucchini is golden but still tender.
3. Cook the Shrimp: Add the shrimp to the pan with zucchini and cook for 3-5 minutes until they turn pink and are cooked through. Add half the parsley to the pan.
4. Combine: Add the cooked pasta directly to the pan with the zucchini and shrimp, along with ¼ cup of pasta water. Toss everything together on high heat for 30-60 seconds.
5. Serve: Garnish with the remaining parsley and serve immediately.

Variations:

• Gluten-Free: Swap regular pasta for gluten-free pasta or make zucchini noodles (zoodles) for a lighter, grain-free version.
• Add Lemon: For a citrusy kick, squeeze fresh lemon juice over the pasta just before serving.
• Dairy-Free: This dish is already dairy-free, but if you want more richness, you could add a little dairy-free cream or coconut milk.

Tips & Substitutions:

• Use frozen shrimp if fresh shrimp is unavailable. Just make sure to thaw them properly before cooking.
• You can substitute zucchini with yellow squash or even eggplant for a different twist.
• For a spicier kick, increase the hot pepper flakes or add a dash of crushed red pepper.
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Nutritional Information per Serving:

• Calories: 354 kcal
• Carbs: 37g
• Protein: 19g
• Fat: 15g
• Fiber: 3g

I hope this guide has made making Pasta with Zucchini and Shrimp 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!This recipe is perfect for anyone looking for a quick and healthy Italian meal with fresh, accessible ingredients. If you enjoyed this guide or have any questions, feel free to leave a comment below!