Pasta with zucchini and shrimp

4 servings

40 minutes

The recipe was shared with us by chef Viktor Lobzin, PESHI restaurant.

Energy value per serving

• Calories: 826.8
• Proteins: 26.3g
• Fats: 46g
• Carbohydrates: 75.4g

Ingredients

• Spaghetti: 400 g
• Zucchini: 240 g
• Shrimps: 240 g
• Butter: 200 g
• Fish broth: 200 ml
• Garlic: 15 g
• Parmesan cheese: 40 g
• Olive oil: 80 ml
• Salt: to taste
• Ground black pepper: to taste
• Chili pepper: 4 g

Cooking steps

1. Cut the zucchini, remove the core, and slice it into thick sticks.

   Required ingredients:

   • Zucchini: 240 g

2. Cook the spaghetti al dente for 3-4 minutes in boiling water, but it's better to follow the recommendations on the product packaging.

   Required ingredients:

   • Spaghetti: 400 g

3. Heat the pan, add some oil, garlic, and chili pepper.

   Required ingredients:

   • Olive oil: 80 ml
   • Garlic: 15 g
   • Chili pepper: 4 g

4. Add zucchini and fry everything.

   Required ingredients:

   • Zucchini: 240 g

5. Clean the shrimp.

   Required ingredients:

   • Shrimps: 240 g

6. Transfer the roasted zucchini to a bowl, and in the same pan, fry the shrimp.

   Required ingredients:

   • Shrimps: 240 g

7. Send shrimp to zucchini.

8. Let the pan cool, then add butter and fish broth.

   Required ingredients:

   • Butter: 200 g
   • Fish broth: 200 ml

9. Boil and stir until the consistency of an emulsion.

10. Add pasta, shrimp, zucchini, salt, and pepper to the pan to taste.

    Required ingredients:

    • Spaghetti: 400 g
    • Shrimps: 240 g
    • Zucchini: 240 g
    • Salt:  to taste
    • Ground black pepper:  to taste

11. Grate the parmesan.

    Required ingredients:

    • Parmesan cheese: 40 g

12. Serve the pasta on a plate and sprinkle with parmesan.

    Required ingredients:

    • Parmesan cheese: 40 g