Pasta with zucchini, parsley and shrimp
3 servings
30 minutes
Pasta with zucchini, parsley, and shrimp is a refined blend of Mediterranean flavors, embodying lightness and freshness. This dish combines tender shrimp, sweet zucchini, and aromatic parsley to create a harmonious mix of textures and tastes. The creamy sauce gives the pasta a velvety softness while the spices add a hint of zest. Such a dish is perfect for a romantic dinner or a cozy family lunch. European cuisine values simplicity and elegance, and this recipe is an ideal example of how just a few quality ingredients can turn into gastronomic delight. Served hot with a glass of white wine or fresh bread, it highlights the subtle marine flavor notes.
1
We wash the zucchini, peel it, and cut it into thin slices.
- Zucchini: 170 g
2
Fry in olive oil.
- Olive oil: 1 tablespoon
- Zucchini: 170 g
3
To this state (soft and crispy).
4
Since I had frozen shrimp, I boiled them for just 2-3 minutes.
- Shrimps: 200 g
5
Drain the water, take out the shrimp — let them cool a bit.
- Shrimps: 200 g
6
By this time, our zucchini is already fried, we take it off the heat. At this time, we start boiling the pasta. I had 'Makfa' penne. We cook it in salted water until al dente.
- Zucchini: 170 g
- Paste: 200 g
- Salt: to taste
7
While the pasta is boiling, we clean the shrimp. We return the zucchini to the stove, add the cleaned shrimp, chopped parsley, and cream. We season with salt and pepper.
- Shrimps: 200 g
- Zucchini: 170 g
- Parsley: 70 g
- Cream: 200 ml
- Salt: to taste
- Ground allspice: to taste
8
Drain the cooked pasta and add it to the sauce, heat a little to thicken the sauce. That's it, it's ready to serve!
- Paste: 200 g