Zucchini pappardelle with shrimp and pesto
4 servings
30 minutes
Zucchini pappardelle with shrimp and pesto is a refined dish of Italian cuisine that combines the freshness of zucchini, the tenderness of shrimp, and the aroma of rich pesto sauce. This dish can be considered a light variation of traditional pasta, where thin slices of zucchini replace the dough, making it airier and healthier. The homeland of this culinary masterpiece is sunny Italy, where fresh seafood and herb sauces are an integral part of gastronomic culture. Golden-brown shrimp perfectly complement the soft vegetable ribbons, while feta adds a light creamy note. Zucchini pappardelle with shrimp and pesto is an ideal option for a light dinner that evokes the Mediterranean breeze and sunny shores.
1
Slice the zucchini into thin slices. Then place them on a paper towel and dry.
- Courgette: 1 kg
2
Heat the pan, add olive oil and sea salt.
- Olive oil: 20 ml
- Sea salt: 4 g
3
Place zucchini on a hot skillet, sauté until al dente, and add pesto sauce.
- Courgette: 1 kg
- Pesto: 120 g
4
Cut the cleaned shrimp in half to the tail. Fry in a pan with olive oil.
- Shrimp: 240 g
- Olive oil: 20 ml
5
Place zucchini on a plate, surrounded by fried shrimp and feta cheese.
- Courgette: 1 kg
- Shrimp: 240 g
- Feta cheese: 100 g
