Penne Shrimp and Zucchini

Here is the recipe for a delicious dish of Penne with Shrimp and Zucchini, with an Italian touch:

Ingredients

• 320 g of penne
• 300 g of cleaned shrimp
• 2 medium zucchini
• 1 clove of garlic
• Fresh parsley to taste
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste (optional)
• 1/2 glass of white wine (optional)
• Grated lemon zest (optional, to add a touch of freshness)

Preparation

1. Begin by cleaning the zucchini and slicing them into thin rounds or cubes, depending on your preference.

2. In a large pan, heat a drizzle of extra virgin olive oil and add the garlic, letting it brown for a few minutes. Then, if you wish, you can remove the garlic to avoid an overly intense flavor.

3. Add the zucchini to the pan and cook them over medium heat until they are soft but still crisp. If you decide to use white wine, you can deglaze the zucchini with it and let the alcohol evaporate.

4. Meanwhile, bring a pot of salted water to a boil and cook the penne following the package instructions to achieve an al dente texture.

5. Add the shrimp to the zucchini, season with salt and pepper, and cook everything for a few minutes until the shrimp turn pink and are cooked.

6. When the pasta is ready, drain it and transfer it to the pan with the zucchini and shrimp. Sauté over high heat for a minute to flavor everything together.

7. Turn off the heat, sprinkle with chopped fresh parsley, and if you like, add some grated lemon zest for a fresh and aromatic touch.

8. Serve immediately, hot.

You could pair this dish with a glass of cool white wine, such as a Pinot Grigio or Vermentino, which complements well the delicacy of the shrimp and the freshness of the zucchini.

Curiosity

Shrimp and zucchini is a highly appreciated combination in Italian cuisine, often used to dress simple yet refined first courses. Lemon zest is a trick used by many chefs to add a touch of freshness to seafood dishes.