Penne zucchini and shrimps

Penne with zucchini and shrimps is a spring or summer dish, light and very tasty. Here is the recipe:

Ingredients

• 320 g of penne rigate
• 300 g of peeled shrimps
• 2-3 medium zucchinis
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• A pinch of chili pepper (optional)
• Chopped parsley (for garnishing)
• 1/2 glass of dry white wine
• Grated zest of one lemon (for a touch of freshness, optional)

Preparation

1. Start by cleaning the zucchinis, wash them and cut them into juliennes or thin slices, according to your preference.
2. In a large pan, sauté the crushed garlic in a drizzle of extra virgin olive oil. If you like, you can add a pinch of chili pepper.
3. Add the cut zucchinis and sauté them for a few minutes until they start to turn slightly golden.
4. Meanwhile, boil salted water for the pasta and cook the penne according to the instructions on the package.
5. Add the shrimps to the zucchinis and let them cook for a couple of minutes. Deglaze with the white wine and let the alcohol evaporate.
6. If you have chosen to use lemon zest, add it now to flavor the sauce.
7. Drain the pasta when it’s al dente, reserving a cup of the cooking water.
8. Pour the penne into the pan with the zucchinis and shrimps, mixing well. If the mixture is too dry, add a bit of the pasta cooking water to make it creamier.
9. Serve the penne with zucchinis and shrimps hot, garnishing with chopped parsley and a sprinkle of fresh pepper.

Curiosity

This dish encapsulates typical Mediterranean flavors and lends itself to various modifications. If you like more intense flavors, you can add a bit of lemon zest at the end of cooking or a handful of halved cherry tomatoes during the zucchinis cooking. This dish represents an excellent way to combine proteins and vegetables in a balanced and delicious manner.