Garganelli with zucchini pesto and shrimps

Name: Garganelli with zucchini pesto and shrimps
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Egg Garganelli pasta 14 oz; Zucchini 1 ¾ cup; Pine nuts 3 tbsp; Basil 6 ½ tbsp; Fine salt 0.3 tsp; Extra virgin olive oil ½ cup; Grana Padano PDO cheese (to grate) 1.1 oz; Pecorino cheese to grate 1.1 oz; Shrimp paste 8.8 oz; Garlic 1 clove; Extra virgin olive oil 2 tbsp; Salt 1 pinch

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794

Calories per serving

Lactose Free

Energy Kcal 794
Carbohydrates g 65
of which sugars g 3.5
Protein g 21.9
Fats g 49.5
of which saturated fat g 9.66
Fiber g 3.9
Cholesterol mg 132
Sodium mg 728

Difficulty: Very easy
Prep time: 20 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Garganelli con pesto di zucchine e gamberetti—what a dish! It’s a shrimp and zucchini pasta that just screams summer. Seriously, it captures the heart of it. Really does. In Emilia-Romagna, where pasta is everything, this one stands out. You’ve got this creamy and fresh flavor combo happening here. Instead of your basic basil pesto, there’s a light zucchini pesto. Super tasty. It just works. Clings perfectly to the pasta’s ridges and the shrimp’s sweetness. The sauce? Moist and silky, and clings to the little tubes of garganelli like a dream.

And here’s the thing, it’s an ideal choice if you’re looking for a quick, healthy shrimp pasta. Feels more refined than it really is. Pretty much. In those coastal towns, you’ll spot dishes like this, pairing shrimp with fresh ingredients. Swapping zucchini for basil? Genius move. Adds this unique, garden-fresh vibe.

Plus, when you serve it up at the dinner table, this shrimp pesto pasta just shines. And you know what? It’s light yet tender and satisfying. In Emilia-Romagna, locals sometimes toss in some local cheese bits—just a sprinkle—but the star? Totally the zucchini pesto. It wraps around the shrimp, giving that velvety touch.

Compared to other zucchini pesto shrimp pasta options, this one keeps it bright and crisp. So so perfect for warm weather when you want something easy but special. Great way to dive into Italian pasta traditions without doing the same old stuff. The flavors? Savory. The shrimp? Achieves a juicy texture that’s really, really good. The pesto brings this mild, green freshness you don’t get with basil.

Some might say it’s one of the top summer pasta recipes. Balances simplicity and originality beautifully. Whether it’s for family or guests, this dish celebrates colorful, seasonal ingredients from the Italian coastline. No question—it’s a hit.

INGREDIENTS

794

Calories per serving

For the pasta: Egg Garganelli pasta 14 oz (400 g)

For the zucchini pesto: Zucchini 1 ¾ cup (200 g); Pine nuts 3 tbsp (30 g); Basil 6 ½ tbsp (10 g); Fine salt 0.3 tsp (2 g); Extra virgin olive oil ½ cup (125 g); Grana Padano PDO cheese 1.1 oz (30 g) - (to grate); Pecorino cheese 1.1 oz (30 g) - to grate

For the sautéed shrimps: Shrimp paste 8.8 oz (250 g); Garlic 1 clove; Extra virgin olive oil 2 tbsp (30 g); Salt 1 pinch

Preparation

How to prepare Garganelli with zucchini pesto and shrimps

To prepare the garganelli with zucchini pesto and shrimps, start with the pesto. Wash the zucchinis, remove the ends 1, and grate them using a coarse grater 2. Then place the grated zucchinis in a strainer 3 to drain excess liquid, and lightly salt them.

Put the zucchinis 4, pine nuts 5, and basil leaves, previously gently cleaned with a dry cloth, into the mixer 6.

Also add the grated Grana Padano PDO 7 and Pecorino 8, and finally, pour in the extra virgin olive oil 9.

Blend everything until you get a creamy texture 10, add a pinch of salt, and set aside 11. Move on to the shrimps: first, cut along the back with a knife for the entire length and, with the tip, remove the intestine 12.

Take a non-stick pan, pour in some extra virgin olive oil, and brown the garlic clove 13. Once browned, remove the garlic and add the shrimps 14. Sauté them for about 5 minutes over medium heat until they form a crispy crust on the outside. Then bring a pot of salted water to a boil and cook the garganelli 15, draining them very al dente so you can finish cooking them in the pan with the shrimps. Keep a couple of ladles of cooking water aside.

Transfer the garganelli to the pan where you cooked the shrimps 16. Cook together for a minute, add a ladle of cooking water 17, and finally, off the heat, add the zucchini pesto 18.

Mix everything well 19 to combine the pasta with the sauce 20: your garganelli with zucchini pesto and shrimps are ready to be served 21!

Storage

You can store the garganelli with zucchini pesto and shrimps for a maximum of one day in the refrigerator, tightly closed in a container.

You can store the zucchini pesto in a small glass container for 1-2 days in the refrigerator, covered with a drizzle of oil.

Freezing is not recommended.

Advice

If you prefer, you can enrich the zucchini pesto with almonds and add zucchini slices to the pasta, sautéing them with the shrimps in the pan. For a touch of color, cherry tomatoes will be perfect!

For the translation of some texts, artificial intelligence tools may have been used.