Pasta with zucchini cream and shrimp

Name: Pasta with zucchini cream and shrimp
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4
Ingredients: Mezze Penne Rigate pasta 11.25 oz; Extra virgin olive oil 4 tbsp; Fine salt to taste; Garlic 1 clove; Scampi (about 8 whole to be shelled) 1.4 lbs; Parsley only the leaves of a sprig to taste; Shallot 60; Brandy 1.4 oz; Zucchini 4.8 cups; Garlic 1 clove; Ground black pepper 1 tsp; Parsley only the stems of a sprig to taste; Water 4 ¼ cups; Carrots 1.75 oz; Extra virgin olive oil ½ tbsp; Scampi scraps (heads and shell) to taste

it br de fr es

596

Calories per serving

Energy Kcal 596
Carbohydrates g 72.2
of which sugars g 7.9
Protein g 21.3
Fats g 22.2
of which saturated fat g 3.25
Fiber g 5.3
Cholesterol mg 113
Sodium mg 425

Difficulty: Average
Prep time: 15 min
Cook time: 27 min
Serving: 4
Cost: High
Note plus 25 minutes for the fish stock to cook

PRESENTATION

Pasta with zucchini cream and scampi is one of those Italian summer dishes that just feels like a breeze straight from the coast. In places like Liguria or along the Amalfi Coast, people love throwing together fresh veggies and seafood for something that's light yet super flavorful. Really good stuff. The magic? This shrimp pasta combines the gentle, slightly bitter zucchini taste—mellowed out into a smooth creamy sauce—with the sweetness of scampi. And then, it starts to taste pretty special.

The scampi don’t go in plain. Oh no. They get a quick splash of brandy while cooking, which brings out an aromatic punch that blends with the sauce beautifully. And look, with the green from the zucchini and the pink from the shrimp, this dish looks like a little summer celebration on your plate. Eating it on a sunny evening with a glass of chilled white wine really brings out those Mediterranean vibes. So good.

In Italy, folks get pretty serious about using super fresh, seasonal stuff. That's what makes this zucchini cream sauce and seafood combo stand out. I mean, the zucchini turns silky when pureed and wraps every bite of pasta in a delicate, light flavor that lets the seafood shine. For sure. You get that classic taste from a scampi pasta recipe—it’s rich without being heavy and always a bit moist from the sauce.

Some regional takes might use tagliolini or spaghetti for this, but really, any long pasta works. The dish is definitely fancier than your usual weeknight dinner, but honestly, it’s still easy enough to pull off. Perfect for impressing someone or just treating yourself. Most people pair it with a crisp white wine, making every bite taste extra fresh and cool, the way seafood pasta recipes are meant to be enjoyed when the weather’s warm. It’s one of those meals that’s both tender and refreshing, hitting all the right notes for anyone who loves Italian food and simple summer cooking. Whether you are by the sea or just dreaming of it, this dish brings a bit of Italy right to your table. Pretty much.

INGREDIENTS

596

Calories per serving

Mezze Penne Rigate pasta 11.25 oz (320 g)

Extra virgin olive oil 4 tbsp (60 g)

Fine salt to taste

Garlic 1 clove

Scampi 1.4 lbs (640 g) - (about 8 whole to be shelled)

Parsley to taste - only the leaves of a sprig

Shallot 60 -

Brandy 1.4 oz (40 g)

Zucchini 4.8 cups (600 g) -

for the stock: Garlic 1 clove; Ground black pepper 1 tsp; Parsley to taste - only the stems of a sprig; Water 4 ¼ cups (1 l); Carrots 1.75 oz (50 g) -; Extra virgin olive oil ½ tbsp (25 g); Scampi to taste - scraps (heads and shell)

Preparation

How to prepare Pasta with zucchini cream and shrimp

To prepare the pasta with zucchini cream and shrimp, start by cleaning the shrimp: use scissors to cut the shell 1 to easily remove the carapace 2, remove the head 3

Then use kitchen tweezers to gently extract the intestine, or the black filament found on the back 4, set aside the cleaned shrimp and their scraps, which will be used to prepare the stock. Then prepare the fish stock: in a pan, heat 25 grams (about 2 tbsp) of olive oil with a clove of garlic peeled and halved, add the peeled and sliced carrot 5 and then pour in the heads and shells of the cleaned shrimp 6, sauté everything for 5 minutes.

Cover the fish scraps with water 7, add the peppercorns 8 and parsley stems 9. Cook over moderate heat for at least 20 minutes.

Once cooked, strain the stock through a sieve 10, set it aside, it will be used for cooking the pasta. Wash and trim the zucchini then slice them thinly 11. In a pan, heat about 25 grams (about 2 tbsp) of olive oil, then add the chopped shallot 12 and sauté for 5 minutes,

add a scant ladle of stock 13 and incorporate the zucchini slices 14. Cook for 10-12 minutes, adding stock as needed 15 to prevent the zucchini from drying out,

when cooked 16 turn off the heat and take ¾ of the zucchini 17 place them in a blender cup and blend with an immersion blender to obtain the cream 18.

Meanwhile, bring the stock to a boil, cook the pasta in it for 9 minutes or as long as needed to be al dente 19 salt as necessary considering the stock will flavor the pasta. While the pasta is cooking, heat 30 grams (about 2 tbsp) of olive oil in a pan with a peeled and halved clove of garlic 20, add the cleaned shrimp 21

deglaze with brandy 22 and let it evaporate, cook the shrimp for 3-4 minutes at most. When the pasta is al dente, drain it and put it back in the pan where you cooked the zucchini 23, add the zucchini cream 24 and mix to flavor it.

Then add the zucchini slices 25 and the shrimp 26, finally chop the parsley leaves to add to the pasta, mix everything and serve the pasta with zucchini cream and shrimp hot 27.

Storage

It is recommended to consume the pasta with zucchini cream and shrimp immediately. If there are leftovers, you can store them in the refrigerator in an airtight container for one day at most. Freezing is not recommended.