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Home » Recipes » Seafood & Lake Fish Pasta Recipes

Published: Apr 27, 2024 by Jacqui

Pasta with Zucchini and Shrimp


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This mezze maniche pasta with zucchini and shrimp is a really tasty and elegant Italian seafood pasta recipe made with very thinly sliced zucchini and delicious spicy garlicky shrimp. This is a simple, easy to make recipe that’s perfect for weeknights, as it takes no time at all to prepare!

Pasta with zucchini and shrimp.

Pasta with zucchini and prawns or shrimps is a popular summer pasta dish. Of course, there are different versions of this recipe. Some include ingredients like saffron or cream or tomatoes or other veggies. This version is a very simple one. But, simple doesn’t mean bland. It’s a really tasty and pretty easy recipe to make.

A little zucchini history!

Although the French and British call them courgettes and some refer to them as baby marrows, zucchini are most well-known as..well zucchini!! As you may imagine the word ‘zucchini’ is Italian! The word comes from the Italian ‘zucca’ which means squash or pumpkin and the suffix ‘ini or ina (= one zucchina) is used for the diminutive form to mean ‘little’. So, little squash.

Pasta with zucchini and shrimp in a bowl.

Although squash and pumpkins originally came to Europe from the Americas in 16th century, zucchini were first developed in Italy in 19th century. They didn’t reach the US until the 1920s.  Apparently, it was Italian immigrants who took zucchini seeds with them to the US and cultivated the vegetable there!

Zucchini is a great summer vegetable that can be found in so many Italian recipes. Italians use this veg (which is actually botanically a fruit)  in soup, sides, frittata, fritters and pasta, like this pasta with zucchini and prawns recipe. In fact, zucchini are used in lots of pasta recipes especially vegetarian ones or those with salmon and prawns.

Ingredients

Zucchini, shrimp. capers, garlic and chili on a kitchen table.

Shrimp: You can use both fresh or frozen uncooked shrimp or prawns for this recipe. Fresh shrimp are preferable for their texture and taste, but if unavailable, frozen uncooked shrimp tails (without heads) are a good alternative.

If you have whole fresh shrimp, don’t remove the peel from all of them. Leaving some whole will add more flavor and make the finished dish look more sophisticated!

Zucchini: I used two types of zucchini in this recipe, the common dark green ones and what Italians call zucchine 'bianche' (white zucchini). Here in Italy, there are a number of different types of zucchini including round ones. Those are great for stuffing and baking! You can also just use the darker green ones.

Mezze Maniche Pasta: I made this recipe with mezze maniche pasta tubes; however, feel free to substitute with other pasta tubes like penne or even spaghetti or linguine.

Garlic Cloves: Essential for adding depth and a punch of flavor to the dish.

Capers: These add a nice briny touch to the dish, enhancing the overall flavor profile with their salty, tangy notes.

Extra Virgin Olive Oil: Use a high-quality oil for sautéing; it will enrich the flavors of your ingredients and add a subtle depth to the overall dish.

White Wine: Adds acidity and complexity to the sauce. If you prefer not to use wine, substitute it with a mixture of vegetable broth and a touch of lemon juice to add some acidity and brighten the dish.

Peperoncino Flakes or Fresh Peperoncino: Adjust the amount to your taste preference.

Expert Tips

Slicing the Zucchini: Slice the zucchini very finely to allow it to cook quickly so that the shrimp don't overcook. You can use a sharp knife or even a mandolin for quicker and more uniform slices.

Preparing fresh shrimp: If your shrimp hasn't been peeled or deveined, here's what to do:

  1. Rinse the Shrimp: Begin by rinsing your shrimp under cold running water to remove any surface debris.
  2. Peeling the Shrimp: Pull off the head (if it is still attached) and the legs. Then, hold the shrimp in one hand and gently peel the shells away with the other.
  3. Deveining the Shrimp: Make a shallow cut along the back of the shrimp using a small knife. This will expose the dark vein (intestinal tract). Carefully lift and pull the vein out with the tip of your knife or by using your fingers.
  4. Final Rinse: After deveining, give the shrimp one last rinse under cold water to clean out any remaining residue. Set aside to cook.

Step by Step Instructions

1) 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.

Shrimp, chili and garlic in a pan.

2) 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.

Zucchini and white wine added to the pan of shrimp.

3) 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.

4) Drain the pasta and add it to the pan with the zucchini and shrimp. Toss everything together well.

Pasta added to the pan of shrimp and zucchini.

5) Serve immediately, garnished with additional peperoncino flakes or fresh chopped parsley if desired.

Two bowls of pasta with zucchini and shrimp.

Storage and Leftovers

Allow the pasta with zucchini and shrimp to cool to room temperature before transferring it to an airtight container. Place it in the refrigerator, where it will keep fresh for up to 2 days.

To reheat the leftovers, place the pasta in a microwave-safe container and cover it. Heat on medium power for about 2 minutes, then stir. Continue heating in 30-second intervals, stirring in between, until the dish is hot throughout.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp work well for this dish. Just make sure to thaw them completely before cooking to ensure they don't release too much water and sear nicely.

When is this dish best served?

This dish is ideal during the summer months when both zucchini and shrimp are in season. Fresh zucchini is at its peak, and shrimp are plentiful, making it the perfect time to enjoy this recipe.

Can I serve this dish as a pasta salad?

Absolutely! Once prepared, allow the dish to cool down to room temperature and serve it as is, or you can store it in the fridge and serve it cold.

More Recipes You May Like:

  • Pasta with zucchini and saffron
  • Spaghetti with fried zucchini (alla Nerano)
  • Baked pasta with pumpkin and zucchini
  • Orecchiette with zucchini and speck
  • Pasta with zucchini flowers, saffron and ham

If you do try this mezze maniche pasta with zucchini and shrimp recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon Appetito!

mezze maniche pasta with zucchini and prawns in blue and white plate

Pasta with Zucchini and Shrimp

Jacqui
This mezze maniche pasta with zucchini and shrimp is a really tasty and elegant Italian seafood pasta recipe made with very thinly sliced zucchini and delicious spicy garlicky shrimp. 
5 from 47 votes
Print Recipe Save Recipe Saved! Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Italian
Servings 4
Calories 538 kcal

Ingredients
 
 

  • 14 oz mezze maniche pasta or other pasta tubes
  • 14 oz shrimp or prawns I used frozen shrimp tails
  • 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 peperocino flakes or 1 teaspoon fresh peperoncino chopped
  • salt for pasta and to taste
  • black pepper to taste
  • 1 handful fresh parsley (optional)

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.
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Nutrition

Calories: 538kcalCarbohydrates: 81gProtein: 29gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 126mgSodium: 642mgPotassium: 744mgFiber: 5gSugar: 6gVitamin A: 561IUVitamin C: 28mgCalcium: 105mgIron: 2mg
Keyword Pasta with zucchini and shrimp
Tried this recipe?Let us know how it was!

Pin for Later:

Pasta with zucchini and shrimp.

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of one of my pasta recipe cookbooks or checkout some recommended pasta making tools? All great prezzies for pasta lovers!


More Seafood & Lake Fish Pasta Recipes

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    Linguine alle vongole recipe (pasta with clams)
  • Pasta with tuna Bolognese sauce.
    Garganelli Pasta with Tuna Bolognese Recipe.
  • La Calamarata recipe in a bowl.
    La Calamarata (Calamari Pasta) Recipe
  • Anchovies pasta recipes.
    16 Pasta with Anchovies Recipes

Reader Interactions

Comments

    5 from 47 votes (22 ratings without comment)

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    Recipe Rating




  1. April says

    March 04, 2019 at 10:40 am

    I really enjoy learning new pasta types on your blog. In fact, I even learn new words - mezze, maniche... I am so happy there is yet so much to discover! Fantastic recipe of yet another delicious pasta.

    Reply
    • Jacqui says

      March 04, 2019 at 11:05 am

      Thanks so much dear April! I'm very happy you like discovering new pasta types and pasta recipes with me!

      Reply
  2. Amanda says

    March 03, 2019 at 8:34 pm

    I'm all in for a pasta that includes zucchini and prawns -- such a great combination! I'm definitely adding this recipe to the rotation.

    Reply
    • Jacqui says

      March 04, 2019 at 11:12 am

      Thank you dear Amanda! Yes zucchini and prawns are a brilliant addition to pasta! Am certain you'll really enjoy this dish!

      Reply
  3. Cheese Curd In Paradise says

    March 03, 2019 at 5:09 am

    I am pinning this recipe for later because it looks so darn good! We are not in our summer growing season yet, but when we are I am always looking for zucchini recipes and this looks delicious!

    Reply
    • Jacqui says

      March 04, 2019 at 11:13 am

      Thanks so much! This is a great zucchini recipe! Zucchini is a popular veggie with pasta and there are lots of Italian recipes with it. If you visit again do look at some of the other zucchini pasta recipes I have posted!

      Reply
    • Striking Viking says

      January 21, 2021 at 11:05 am

      Made this with garlic, chilli and a hint of cream and was lapped up by all members of the family

      Reply
      • Jacqui says

        January 26, 2021 at 5:30 pm

        So happy your family loved this dish. Added garlic and chili sounds like a delicious idea!

        Reply
  4. Byron Thomas says

    March 03, 2019 at 1:42 am

    This pasta sounds so delicious! Whenever I buy zucchini, I always buy way more than I need. I could use up the extra is a great pasta dish like this! Thanks for sharing!!

    Reply
    • Jacqui says

      March 04, 2019 at 11:15 am

      Happy you like this recipe Byron! Pasta with zucchini is a great way to use extra zucchini up! Plus it's really delicious!

      Reply
  5. Kacie Morgan says

    March 02, 2019 at 6:37 pm

    What I love about this dish is that the courgette help to make it somewhat of a spring/summer dish - ideal for the current transition in seasons we seem to be experiencing 🙂

    Reply
    • Jacqui says

      March 04, 2019 at 11:18 am

      Zucchini are traditionally a summer veg so adding them does give any recipe a summery feel Kacie! Of course, nowadays, we can find zucchini most of the year here in Italy so I can use them frequently. However, yes, they really are best when the weather starts to warm up, like it's doing now!!

      Reply
  6. Linda says

    March 02, 2019 at 6:22 am

    Never thought cooking with zucchini can be this fun. I mean, this pasta with prawns and zucchini make Summer more festive and colorful. Definitely will give it a try.

    Reply
    • Jacqui says

      March 04, 2019 at 1:06 pm

      Thanks Linda! I agree this dish looks quite festive. It's definitely a super summer recipe!

      Reply
  7. Fiona Maclean says

    March 02, 2019 at 12:43 am

    gosh I love the story of the zucchini going backwards and forwards across the ocean from the Americas to Europe and then back to the US! That recipe sounds like exactly the sort of thing I'd make for my own supper.

    Reply
    • Jacqui says

      March 04, 2019 at 1:08 pm

      Thanks for your comment Fiona! I found it quite ironic that zucchini (well squash) originated in the Americas but it was Italian immigrants who introduced zucchini to the US. There are actually quite a lot of veggies that were first cultivated in Italy, like broccoli. Am sure you'll love this pasta recipe if you make it!

      Reply
  8. Stine Mari says

    February 28, 2019 at 6:44 pm

    I love that interesting history on zucchini. You are always bringing such informative history lessons along with your fabulous food!

    Reply
    • Jacqui says

      March 04, 2019 at 1:27 pm

      Thanks so much Stine Mari! I enjoy researching my recipes or ingredients and sharing the interesting bits!

      Reply
  9. Vicky says

    February 28, 2019 at 4:33 pm

    Shrimp are easier to find around here so I would probably use those, but I love all the flavors you have going on here. Nothing like a good Italian meal to warm the belly!

    Reply
    • Jacqui says

      March 04, 2019 at 1:28 pm

      Thanks Vicky! Shrimps go well too in this recipe, although best if you can find uncooked ones. They'll have more flavour!

      Reply
  10. Demeter says

    February 28, 2019 at 3:25 pm

    This is so light and perfect for summer! Such a wonderful combination just bursting with flavor.

    Reply
    • Jacqui says

      March 04, 2019 at 1:29 pm

      I'm happy you like this recipe Demeter! Yes it's a great summer recipe!

      Reply
  11. Sabrina says

    February 28, 2019 at 3:24 pm

    Pasta is always a winning dish in our house for dinner. Can't wait to add this one into our rotation.

    Reply
    • Jacqui says

      March 04, 2019 at 1:30 pm

      Thank you Sabrina! We love pasta too and especially because there are so many great ways to serve it that we never get bored with it! Am sure you'll love this dish!

      Reply
  12. Kim says

    February 28, 2019 at 3:06 pm

    Such a delicious, flavorful recipe! My whole family gobbled this one up!

    Reply
    • Jacqui says

      March 04, 2019 at 1:31 pm

      So great that you and your family enjoyed this pasta dish! Thanks for letting me know Kim!

      Reply
  13. Danielle Wolter says

    February 28, 2019 at 1:44 pm

    definitely something for an easy weeknight dinner. i love my pasta with shrimp in it.the simplicity of this dish is what makes it so great!

    Reply
    • Jacqui says

      February 28, 2019 at 2:12 pm

      Thank you Danielle! Yes this is a great dish for weeknights because it's super simple to make!

      Reply
  14. Carmella says

    February 28, 2019 at 4:33 am

    In my opinion you really can't go wrong with shrimp or prawns in anything. I never was a fan of zucchini really, until recently but now I love it with everything!

    Reply
    • Jacqui says

      March 04, 2019 at 1:38 pm

      I agree Carmella, shrimp or prawns are a great addition to many dishes, not only pasta ones! I think zucchini are best used in different recipes rather than as a side dish!

      Reply
  15. Lisa | Garlic & Zest says

    February 28, 2019 at 1:22 am

    I really love the look of this dish! Our garden overflows with zucchini in the summer, so this will definitely be in our regular dinner rotation. Thanks for the inspiration!

    Reply
    • Jacqui says

      February 28, 2019 at 2:13 pm

      Lucky you having lots of homegrown zucchini Lisa! I'm sure you'll love this dish when you make it!

      Reply
  16. Tristin Rieken says

    February 28, 2019 at 12:35 am

    Delicious! I love the combination of zucchini and prawns and the information about zucchini is very interesting, I learned quite a few new things. Thanks for sharing!!

    Reply
    • Jacqui says

      February 28, 2019 at 2:14 pm

      Thanks Tristin! Zucchini and prawns or shrimps is such a popular comb here in Italy! I guess coz it's so delicious! Happy you liked the info too!

      Reply
  17. Gloria says

    February 27, 2019 at 11:59 pm

    I love all kinds of pasta dishes. This looks delicious and easy to prepare. The perfect way to feed your family...and great for entertaining too.

    Reply
    • Jacqui says

      February 28, 2019 at 2:15 pm

      Thank you Gloria! Yes this dish works for family meals and entertaining! It's simple to make but looks sophisticated!

      Reply
  18. Jessica Formicola says

    February 27, 2019 at 10:30 pm

    This pasta was a total hit with the whole family! Thanks so much for sharing!

    Reply
    • Jacqui says

      February 28, 2019 at 2:16 pm

      So thrilled you made and liked this dish Jessica!

      Reply
  19. Kelly Anthony says

    February 27, 2019 at 8:54 pm

    Shrimp in pasta is my very favorite and I love that this recipe is quick and easy. Thanks for sharing!

    Reply
    • Jacqui says

      February 28, 2019 at 2:17 pm

      Glad you like this recipe Kelly! I love shrimp or prawns in pasta too!

      Reply
  20. Lesli Schwartz says

    February 27, 2019 at 8:36 pm

    Always looking for a good pasta recipe that has all the healthy things. This is one I will definitely be saving! Looks delish!

    Reply
    • Jacqui says

      February 28, 2019 at 2:18 pm

      Grazie Lesli! I love this recipe because it's pretty healthy, especially if you use fresh ingredients!

      Reply
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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where…

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