Garlic Shrimp & Zucchini Pasta Recipe

Share the fleur of Italian cuisine with a dish that’s both simple and sophisticated. Imagine the aroma of garlic wafting through your kitchen, succulent shrimp with fried zucchini, all soaked in a creamy sauce draped over the pasta. Intrigued? Let’s dive in!

This recipe has been holding a special place in my cooking routine for a while already and has become a cherished favorite among family and friends, getting repetitive requests for it as well as the best reviews each time I make it. Moreover, its versatility allows for easy adaptation to accommodate varying portion sizes and dietary preferences.

Italian cuisine might seem simple at first glance, but its excellence lies in the attention to detail and subtle nuances that elevate the dishes. Therefore, before diving into the recipe, it’s important to consider the following cooking tips to guarantee a seamless experience:

• This dish is best enjoyed fresh and should be served immediately after cooking to maintain its ideal al dente texture. The leftovers, if consumed later, won’t offer the same exquisite experience, as the pasta will soak the sauce and lose its desired consistency over time. To save some for later, store the sauce separately from the pasta and mix right before serving.
• For that genuine taste and a restaurant-quality dish, always opt for fresh pasta. In cases where fresh pasta isn’t accessible, dry egg pasta makes a suitable alternative, still delivering satisfying results. Regular dry pasta, however, is not recommended, as it may diminish the complexity of the flavors.
• I also strongly suggest adhering to the recommended pasta shapes, as they complement the recipe perfectly. While other types of pasta may still work, they’re not as ideal. However, if you find yourself without tagliatelle or spaghetti, feel free to use what’s available.
• When cooking pasta, it’s a good practice to taste it before draining the water. The cooking time listed on the package might leave the pasta more al dente than you prefer. Adjusting the cooking time based on your taste ensures the pasta’s texture is just right for you.
• But be careful not to overcook the pasta; you should aim for a texture that’s slightly underdone and firm when removing it from the water. This is because the pasta will keep cooking once it’s added to the creamy sauce. A good rule of thumb is to drain the pasta when you think it needs about 2 more minutes to finish cooking. This timing ensures it reaches the perfect consistency when fully combined with the sauce.
• When customizing the recipe amounts to suit your needs, like if you are cooking for a crowd, consider splitting the ingredients, like zucchini, in batches when panfrying to avoid them getting saggy. 
• Just as with fresh pasta, using fresh shrimp is highly recommended for this recipe to ensure the best flavor and texture. However, if not available, frozen shrimp can be a good substitute, provided they’re properly thawed in the refrigerator beforehand. 
• For the most prominent taste, marinate the shrimp in advance, ideally overnight.
• For a grated cheese option, select Italian parmesan. It’s better to pick a piece of parmesan than the pre-grated.

Garlic Shrimp and Zucchini Pasta

Lyna

Discover the culinary magic of Italy with a garlic shrimp and zucchini flower pasta recipe. This recipe creates a dish that's both sophisticated and comforting, perfect for any occasion.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 2

Calories 540 kcal

Equipment

• frying pan
• middle pot

Ingredients

  

• 5 ounces of fresh uncooked pasta or 3-4 ounces of dry egg pasta (spaghetti or tagliatelle)
• 8 ounces pilled shrimps (15 ounces unpeeled shrimps with heads) (different shrimp may weigh differently, so as a simple benchmark, I would estimate 8-10 large shrimps per portion)
• 10 ounces 2 small OR 1 medium zucchini
• 2 cloves garlic, finely chopped
• ¼ cup fresh parsley, chopped
• 2 tbsp olive oil extra virgin
• ½ cup fresh 20% cream if you usually use low-fat cream you can use it
• 1 ounces Parmesan cheese you can use Grana Padana or Pecorino in this recipe
• salt&pepper

Instructions

 

• Wash the parsley and let it dry. Peel fresh or defrosted shrimp if needed. Marinate the shrimp with finely chopped garlic and parsley. Add half of the olive oil, salt, and pepper. Put it in the fridge for at least half an hour to marinate (ideally a few hours or overnight).
• Prepare zucchini. If you are using fresh pasta that takes only a few minutes to cook, then slice and fry zucchini in advance.
• Heat the remaining olive oil over medium heat in a large pan. Add the sliced zucchini and cook for 1-2 minutes or more on each side until lightly browned and fully cooked. Season with salt and pepper
• Bring a pot of salted water to boil for the pasta. Always opt for a larger-sized pot while cooking pasta to make sure it has enough room in the water, and add enough salt to the water as if you would put in a soup.
• Add the marinated shrimp to the pan with zucchini and cook until they change color to pink and are cooked through.
• Stir in the cream. Add 1 Tbls of cheese. Adjust salt and pepper to taste and lower the heat.
• Before draining the pasta, preserve a cup of paste water and set aside.
• Drain the pasta and add it to the pan with the sauce, stirring until well combined. Adjust the sauce thickness by adding preserved water if needed.
• To serve, sprinkle freshly grated Parmesan cheese and black pepper over the pasta and garnish with optional fresh parsley for a vibrant finish.

Keyword easy pasta recipes, italian pasta, pasta ideas, shrimp pasta