Pasta zucchini e gamberetti

Pasta with zucchini and shrimp is a fresh and light dish, perfect for the summer season, but delicious at any time of the year. Here is the recipe.

Ingredients

• 320 g of pasta (spaghetti, penne, or your preferred short pasta)
• 2-3 medium zucchinis
• 200 g of peeled shrimp
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley (optional)
• White wine to deglaze (optional)
• Grated lemon zest (optional, adds a touch of freshness)

Preparation

1. Wash the zucchinis, dry them, and cut them into rounds or cubes, depending on your preference.
2. In a wide pan, heat a drizzle of extra virgin olive oil and add the garlic clove. Let it lightly brown.
3. Add the zucchini to the pan and sauté over medium-high heat until lightly golden. Season with salt to taste.
4. Meanwhile, boil the water for the pasta in a large pot and salt it once it boils.
5. When the zucchini is almost cooked, add the shrimp. If you like, you can deglaze with a bit of white wine and let the alcohol evaporate.
6. Cook the shrimp with the zucchini for a few minutes, just until they turn pink and are thoroughly cooked. Adjust the seasoning with salt and pepper.
7. Once the water is boiling, cook the pasta according to the package instructions for al dente.
8. Drain the pasta and transfer it to the pan with the zucchini and shrimp. Stir well over high heat to blend the flavors.
9. If desired, add chopped parsley and grated lemon zest for a touch of freshness and final aroma.
10. Serve immediately.

Trivia

Pasta with zucchini and shrimp is an expression of Italian cuisine that values sea and garden produce. You can add a zucchini cream by blending a portion of the cooked zucchini with some pasta cooking water for an even creamier and more enveloping result.