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 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.
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
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:
- Rinse the Shrimp: Begin by rinsing your shrimp under cold running water to remove any surface debris.
- 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.
- 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.
- 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.
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.
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.
5) Serve immediately, garnished with additional peperoncino flakes or fresh chopped parsley if desired.
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
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.
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.
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!
Pasta with Zucchini and Shrimp
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.
Nutrition
Pin for Later:
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!
April says
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.
Jacqui says
Thanks so much dear April! I'm very happy you like discovering new pasta types and pasta recipes with me!
Amanda says
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.
Jacqui says
Thank you dear Amanda! Yes zucchini and prawns are a brilliant addition to pasta! Am certain you'll really enjoy this dish!
Cheese Curd In Paradise says
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!
Jacqui says
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!
Striking Viking says
Made this with garlic, chilli and a hint of cream and was lapped up by all members of the family
Jacqui says
So happy your family loved this dish. Added garlic and chili sounds like a delicious idea!
Byron Thomas says
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!!
Jacqui says
Happy you like this recipe Byron! Pasta with zucchini is a great way to use extra zucchini up! Plus it's really delicious!
Kacie Morgan says
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 🙂
Jacqui says
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!!
Linda says
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.
Jacqui says
Thanks Linda! I agree this dish looks quite festive. It's definitely a super summer recipe!
Fiona Maclean says
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.
Jacqui says
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!
Stine Mari says
I love that interesting history on zucchini. You are always bringing such informative history lessons along with your fabulous food!
Jacqui says
Thanks so much Stine Mari! I enjoy researching my recipes or ingredients and sharing the interesting bits!
Vicky says
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!
Jacqui says
Thanks Vicky! Shrimps go well too in this recipe, although best if you can find uncooked ones. They'll have more flavour!
Demeter says
This is so light and perfect for summer! Such a wonderful combination just bursting with flavor.
Jacqui says
I'm happy you like this recipe Demeter! Yes it's a great summer recipe!
Sabrina says
Pasta is always a winning dish in our house for dinner. Can't wait to add this one into our rotation.
Jacqui says
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!
Kim says
Such a delicious, flavorful recipe! My whole family gobbled this one up!
Jacqui says
So great that you and your family enjoyed this pasta dish! Thanks for letting me know Kim!
Danielle Wolter says
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!
Jacqui says
Thank you Danielle! Yes this is a great dish for weeknights because it's super simple to make!
Carmella says
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!
Jacqui says
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!
Lisa | Garlic & Zest says
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!
Jacqui says
Lucky you having lots of homegrown zucchini Lisa! I'm sure you'll love this dish when you make it!
Tristin Rieken says
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!!
Jacqui says
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!
Gloria says
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.
Jacqui says
Thank you Gloria! Yes this dish works for family meals and entertaining! It's simple to make but looks sophisticated!
Jessica Formicola says
This pasta was a total hit with the whole family! Thanks so much for sharing!
Jacqui says
So thrilled you made and liked this dish Jessica!
Kelly Anthony says
Shrimp in pasta is my very favorite and I love that this recipe is quick and easy. Thanks for sharing!
Jacqui says
Glad you like this recipe Kelly! I love shrimp or prawns in pasta too!
Lesli Schwartz says
Always looking for a good pasta recipe that has all the healthy things. This is one I will definitely be saving! Looks delish!
Jacqui says
Grazie Lesli! I love this recipe because it's pretty healthy, especially if you use fresh ingredients!