Half penne with shrimp and zucchini flower sauce

The recipe for half penne with shrimp and zucchini flower sauce is a delicate and colorful dish, where the sweet flavor of the zucchini flowers perfectly matches the saltiness of the shrimp. Below I’ve listed the ingredients and the procedure to create this delicious dish.

Ingredients

• 320 g of half penne rigate
• 200 g of cleaned shrimp
• 8-10 zucchini flowers
• 1 clove of garlic
• 100 ml of cooking cream or alternatively pasta cooking water
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped fresh parsley (optional)
• Grated zest of 1 lemon (optional)

Preparation

1. Start by bringing a pot of water to boil for the pasta. Once boiling, salt it and cook the half penne rigate following the package instructions to achieve al dente.
2. Meanwhile, clean the zucchini flowers by removing the stems and the internal pistils and cut them into strips or pieces not too small.
3. In a large enough skillet, heat a drizzle of extra virgin olive oil with a clove of garlic. When the garlic is golden, remove it and add the shrimp. Sauté the shrimp for a couple of minutes or until they turn pink.
4. Add the zucchini flowers and let them cook until tender but without losing their texture completely.
5. At this point, if you prefer a creamier dish, add the cooking cream. If you are looking for a lighter version, instead, you might use a little of the pasta cooking water. Stir well to blend the flavors. Season with salt and pepper.
6. Drain the half penne al dente and pour them into the skillet with the shrimp and zucchini flowers. Toss them together with the rest to allow the pasta to absorb the flavors of the sauce.
7. If you wish, you can add a touch of freshness with chopped parsley and grated lemon zest. This step is optional but provides a pleasant contrast to the sweet notes of the zucchini flowers and shrimp.
8. Serve your half penne with shrimp and zucchini flower sauce immediately while hot.

Curiosity

Zucchini flowers are highly appreciated in Italian cuisine for their delicacy and versatility. They can be used in many ways, from frying to steaming, or as an ingredient in risottos and pasta. They also have good nutritional properties, being rich in vitamins A and C.

This dish is perfect for a summer dinner, when zucchini flowers are at the peak of their season and have the maximum flavor and fragrance. Bon appétit!