Pasta with Zucchini and Shrimp
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.
Servings: 4
Calories: 538kcal
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.
Notes
To make this recipe gluten free, just use a gluten free pasta.
Nutrition
Calories: 538kcal | Carbohydrates: 81g | Protein: 29g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 126mg | Sodium: 642mg | Potassium: 744mg | Fiber: 5g | Sugar: 6g | Vitamin A: 561IU | Vitamin C: 28mg | Calcium: 105mg | Iron: 2mg