Creamy zucchini and shrimp pasta

To prepare the creamy zucchini and shrimp pasta, start with cleaning the shrimp: Gently remove the head with your hands 1, then also remove the shell and use a toothpick to extract the inner vein 2. Proceed this way for all the others. Heat a pan, pour a drizzle of oil, and add the shrimp 3. Sauté them briefly over high heat.

Deglaze them with lemon juice 4 and let them brown for about 3 minutes. When they are nicely golden, transfer them to a plate 5; do not wash the pan because you will use it shortly to cook the zucchini. Then move on to the zucchini and wash them well. Take one of the 2 zucchinis, trim it, and use a vegetable peeler to remove the skin 6.

Cut the skin into very thin strips using a knife 7. Then take the other zucchini, trim it 8, and cut it in half lengthwise. Slice it to obtain half-moons 9. Do the same with the other zucchini you previously peeled.

In the same pan where you cooked the shrimp, pour a drizzle of oil and add the zucchini 10. Season with salt and pepper 11. Cook over medium-high heat for 6-7 minutes, tossing them occasionally. Meanwhile, put a pot full of water on the stove, salted to taste, which will be used for cooking the pasta. When the zucchini are soft, transfer them to a tall, narrow container 12.

Blend them with an immersion blender 13, adding a tablespoon of raw oil and a couple of ladles of pasta water 15.

Blend again until you obtain a smooth cream 16 and transfer it back to the pan. Meanwhile, cook the linguine and drain them al dente; transferring them directly into the pan.

Add the shrimp and the zucchini skin strips 19. Scent with lemon zest and thyme leaves 20. Toss for 2-3 minutes, finish cooking, and plate 21. Garnish with a little more lemon zest and a few thyme leaves, then serve your creamy zucchini and shrimp pasta immediately!