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Zucchini Shrimp Pasta Salad
A simple and delicious Zucchini and Shrimp Pasta Salad made with a creamy zucchini sauce with garlic, basil and lemon and juicy shrimp. So easy, fresh and perfect for summer!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
- 6 servings
Calories:
385 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 10.5 oz (300g) short pasta we used cavatappi
- 11.5 oz (330g) Shrimp raw, aka prawns
- 2 large zucchini (courgettes)
- 1 clove garlic
- 1 small handful basil fresh
- 1 tablespoon (20g) almonds 20g, blanched
- lemon zest of 1
- 1 teaspoon lemon juice
- olive oil
- salt
- black pepper
Instructions
- Devein and rinse the shrimp under cold water, pat dry and set aside.
- Bring a large pot of water to a boil and season it well with salt. Cook the pasta until al dente, drain it then drizzle a small amount of olive oil over it (about 1 teaspoon). Stir to coat lightly in olive oil then let it cool completely.
- Meanwhile, trim the ends off of the zucchini and chop them into small cubes. Add 1 tablespoon of olive to a pan on a medium heat and saute the zucchini until soft. Stir it often so it doesn’t brown too much (this should take around 10 minutes).
- Once softened, transfer the zucchini to a bowl and add the almonds, basil, garlic, lemon zest and juice and add a pinch of salt and pepper. Blitz with an immersion blender until super smooth. Taste for seasoning and add any salt if needed, set it aside to cool.
- Wipe the pan clean and add another drizzle of olive oil. Saute the shrimp on a high heat until pink and cooked through then set aside to cool.
- Add the cooled pasta to a large mixing bowl and add the sauce and shrimp. Stir until everything is combined in the sauce and serve.
Cup of Yum
Notes
- Although we like to serve this at room temperature as a pasta salad you can also serve it hot.
- Put in the fridge if not serving straight away. It'll keep well in the fridge for 2-3 days.
Nutrition Information
Calories
385kcal
(19%)
Carbohydrates
62g
(21%)
Protein
24g
(48%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.01g
(1%)
Cholesterol
103mg
(34%)
Sodium
480mg
(20%)
Potassium
710mg
(15%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
496IU
(10%)
Vitamin C
30mg
(33%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 - 6 servings
Amount Per Serving
Calories 385
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 24g | 48% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 103mg | 34% |
| Sodium | 480mg | 20% |
| Potassium | 710mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 496IU | 10% |
| Vitamin C | 30mg | 33% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.