Spaghetti with Shrimp and Zucchini Flower Cream

Spaghetti with shrimp and zucchini flower cream is a delicious dish that combines the taste of the sea with the delicacy of zucchini flowers. Here is the recipe:

Ingredients

• 320 g of spaghetti
• 200 g of cleaned shrimp
• 10 zucchini flowers
• 1 clove of garlic
• 100 ml of cooking cream
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley (optional)
• White wine

Preparation

1. Start by cleaning the shrimp: remove the head, tail, and carapace, then make a cut along the back to remove the intestine. Wash them well and set aside.
2. Take the zucchini flowers, remove the internal pistil and wash them carefully, trying to keep the petals intact.
3. In a large frying pan, fry the garlic in extra virgin olive oil. Once golden, remove it and add the shrimp. Sauté them for a few minutes, then deglaze with a bit of white wine and let it evaporate.
4. Meanwhile, in another pan, cook the zucchini flowers with a drizzle of oil and a pinch of salt until they become soft.
5. Transfer the zucchini flowers to a blender or use an immersion blender to create a smooth cream, adding the cooking cream to make the mixture creamier. Season with salt and pepper.
6. Bring a pot of salted water to a boil and cook the spaghetti until it reaches the desired doneness, usually al dente.
7. Drain the pasta, reserving some of the cooking water, and pour the spaghetti into the pan with the shrimp. Add the zucchini flower cream and mix well over high heat, adding a little of the pasta cooking water if necessary to make the sauce more fluid.
8. Plate and, if desired, sprinkle with fresh chopped parsley.

A curiosity: shrimp are widely used in Mediterranean cuisine and are suitable for multiple preparations. Choosing fresh shrimp, preferably from the Adriatic if available, can make a difference in terms of flavor and quality of the dish.