Pasta with zucchini cream and shrimps is an Italian first course that is often prepared in the summer season. a fresh, light but tasty dish prepared with few fresh ingredients.
Ingredients
Tools
Steps
Wash the courgettes under running water. Cut them into not too thin slices and set aside.
In a large pan, add the oil and the garlic clove without peeling it. Heat for 2 minutes over medium heat.
Add the courgettes and leave to cook for about 10 minutes.
In the meantime, clean the shrimp by removing the head, shell and intestine (the black thread on the back).
Take a part of the courgettes and blend.
Add the shrimp to the courgettes.
Deglaze with white wine.
As soon as the alcohol has completely evaporated, add salt and pepper.
Cook the pasta in plenty of salted water following the cooking instructions on the package.
Drain al dente directly into the pan with the courgettes and prawns.
Add a ladle of cooking water and zucchini cream.
As soon as a cream has formed, remove from the heat and add the fresh mint.
Serve immediately.
Cook’s tips
You can also use already cleaned frozen shrimp.
Adding a little chopped pistachio to the final dish will give crunchiness and greater flavour.
Fresh parsley can be substituted for mint.
Recipes of pasta
Pasta puttanesca – spaghetti alla puttanesca
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Varied doses for servings