Pasta with Zucchini and Shrimp
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
538 kcal
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Course
Main Course
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Cuisine
Italian
Pasta with Zucchini and Shrimp
Description
This Pasta with Zucchini and Shrimp recipe starts by sautéeing garlic and peperoncino in olive oil until fragrant, then cooking shrimp with capers until the shrimp turns opaque. White wine is added and cooked off to create a light sauce. Chopped zucchini and a little water are then simmered until tender, seasoning with salt and pepper.
Meanwhile, mezze maniche pasta is boiled to al dente in salted water. After draining, the pasta is added to the skillet to combine with the shrimp and zucchini mixture, allowing the flavors to meld. Finally, the dish is garnished with fresh parsley or extra peperoncino for brightness and mild heat.
The preparation highlights quick-cooked shrimp and zucchini with a subtly spiced, garlicky olive oil and wine sauce, resulting in a simple yet flavorful pasta dish that works for everyday meals or casual entertaining.
Ingredients
- 14 oz mezze maniche pasta or other pasta tubes
- 14 oz Shrimp I used frozen shrimp tails, or prawns
- 3-4 zucchini
- 2 cloves garlic peeled and chopped
- 1 tablespoon capers
- 2-3 tablespoon extra virgin olive oil
- ½ glass white wine
- ½ teaspoon peperoncino flakes or 1 teaspoon fresh peperoncino chopped
- salt for pasta and to taste
- black pepper to taste
- 1 handful parsley optional, fresh
Instructions
- In a large frying pan or iron skillet, heat the olive oil over medium heat. Add the chopped garlic and peperoncino, and sauté for about a minute until fragrant. Add the shrimp and capers to the pan. Cook for 5 minutes until the shrimp changes color.
- Pour in the white wine and allow the alcohol to evaporate. Add the zucchini and ½ cup of water. Season with salt and pepper. Cover with a lid and simmer for about 10 minutes or until the zucchini are tender. Stir occasionally with a wooden spoon.
- While the zucchini and shrimp are cooking, bring a large pot of water to a boil. Add salt, then bring to a boil again, and then cook the pasta al dente according to the package instructions.
- Drain the pasta and add it to the pan with the zucchini and shrimp. Toss everything together well.
- Serve immediately, garnished with additional peperoncino flakes or fresh chopped parsley if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 81g | 27% |
| Protein | 29g | 58% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 126mg | 42% |
| Sodium | 642mg | 27% |
| Potassium | 744mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 561IU | 11% |
| Vitamin C | 28mg | 31% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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