Garganelli with Zucchini Pesto and Shrimp

Garganelli with zucchini pesto and shrimp is a delicious dish that combines egg pasta, typical of Emilia-Romagna, with a zucchini-based pesto and the delicacy of shrimp. Here is the recipe to prepare it:

Ingredients

• 250 g of egg garganelli pasta
• 2 medium zucchini
• 200 g of shelled shrimp
• 1 clove of garlic
• 30 g of pine nuts
• 50 g of grated Parmesan cheese
• Fresh basil (a bunch)
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by washing and slicing the zucchini into rounds. Then, in a pan, heat some oil with a clove of garlic and brown the zucchini until they become slightly golden.
2. While the zucchini cool down, bring a pot of salted water to a boil to cook the garganelli.
3. Meanwhile, in a blender, put the cooled zucchini, basil, Parmesan, pine nuts, a bit of oil, salt, and pepper. Blend everything until you get a smooth and homogeneous cream which will be your zucchini pesto.
4. In a pan, sauté the shrimp with a drizzle of oil and a clove of garlic for a few minutes until they turn pink and are well cooked.
5. Cook the garganelli in boiling water following the times indicated on the package to have them al dente.
6. Drain the pasta, keeping some of the cooking water, and transfer it to the pan with the shrimp. Add the zucchini pesto and mix well to combine all the ingredients, adding a little cooking water if the mixture is too thick.
7. Serve the garganelli piping hot, with an extra dusting of Parmesan if desired.

Curiosity

Garganelli is a type of pasta that has many similarities with penne but is distinguished by a ridged surface obtained by pressing the pasta with a wooden stick on a special ridged board, a task once done by hand.

Enjoy your meal! I hope this recipe adds a touch of taste and originality to your table.