Pasta with Shrimp, Zucchini and Cherry Tomatoes
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
4
-
Calories
581 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with Shrimp, Zucchini and Cherry Tomatoes
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Pasta with shrimp, zucchini and cherry tomatoes is an easy and really tasty seafood recipe. It's effortless to make and perfect for all occasions: for a dinner with the family but also for a more formal event.The sweet taste of the shrimp, the delicate aroma of the zucchini and the acidity of the tomato create a truly perfect combination of flavors!
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Ingredients
- 350 g Spaghetti - 12 oz
- 300 g shrimps - ⅔ pound (fresh or frozen)
- 300 g tomatoes - ⅔ pound (ripe cherry tomatoes)
- 300 g zucchini - ⅔ pound (about 2 or 3, medium size)
- 2 chilli pepper - fresh or packed
- 2 cloves garlic
- 5 tablespoons olive oil - extra virgin
- salt - to taste
Instructions
- First prepare the shrimp. If you use frozen shrimp, remember to thaw them a few hours beforehand. If, on the other hand, you use fresh shrimp that have already been cleaned, rinse them quickly and dry them with kitchen paper. Finally, if you use fresh shrimp to clean, start by removing the head, shell, and black filament. Rinse and pat dry with kitchen paper. Now that your shrimp are ready, set them aside.
- Prepare the zucchini. Wash them thoroughly under running water. Remove the ends and then cut them into chunks or rounds, not very thin.
- Wash the cherry tomatoes as well. Cut them in half or into four pieces depending on their size. You must not make pieces too small otherwise they will become flaky during cooking.
- Coarsely chop chilies and peel the garlic cloves. Now that all the ingredients are ready, we are going to prepare the sauce.
- Put three tablespoons of extra virgin olive oil in a large skillet. Add the hot peppers and garlic cloves. Sauté over medium heat for 2 to 3 minutes so that the oil picks up the flavors.
- Add the zucchini and season with a pinch of salt.
- Cook for about 5 minutes over medium heat. The zucchini should be cooked but not mushy, actually quite firm.
- After about five minutes, add the shrimp. Mix them well with the zucchini and check that they cook on both sides. Finally remove the garlic cloves and the hot chilli peppers. Shrimp have a short cooking time, about five minutes. If they overcook they become tough.
- Add the chopped cherry tomatoes. Cook over high heat for about ⅔ minutes. Cherry tomatoes just need to blend with the other ingredients, not cook too much. Adjust the salt and turn off the heat. Cover with a lid and set aside.
- Cook the spaghetti, or other pasta of your choice, in plenty of salted boiling water. Follow the cooking time indicated on the package.
- Step 10) - Finally, drain and season with the zucchini, shrimp and cherry tomato sauce. Add a drizzle of extra virgin olive oil, toss and serve. Pasta with shrimp, zucchini and cherry tomatoes is ready!
Nutrition Information
Show Details
Serving
100g
Calories
581kcal
(29%)
Carbohydrates
73g
(24%)
Protein
29g
(58%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.003g
Cholesterol
121mg
(40%)
Sodium
107mg
(4%)
Potassium
845mg
(24%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
989IU
(20%)
Vitamin C
57mg
(63%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 581kcal | 29% |
| Carbohydrates | 73g | 24% |
| Protein | 29g | 58% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 121mg | 40% |
| Sodium | 107mg | 4% |
| Potassium | 845mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 989IU | 20% |
| Vitamin C | 57mg | 63% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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