Spaghetti with shrimp and zucchini
1 serving
10 minutes
Spaghetti with shrimp and zucchini is a refined dish of Italian cuisine that embodies the freshness of seafood and the tenderness of vegetables. Italians are known for their love of simple yet sophisticated combinations, and this recipe is a perfect example. The lightness of zucchini, the aroma of garlic, and the richness of royal shrimp come together in a harmonious flavor dance. Al dente spaghetti absorbs chicken broth and butter, creating a delicate texture and rich taste. This dish is ideal for a romantic dinner or a cozy family gathering. Garnished with fresh basil leaves, it fills the kitchen with the aroma of Mediterranean harmony and enjoyment. Easy to prepare yet elegant in presentation, this recipe will delight even the most discerning gourmets.
1
Boil chicken broth (you can use a bouillon cube).
- Chicken broth: 60 ml
2
Boil the spaghetti until al dente and set aside to wait for its turn.
- Spaghetti: 80 g
3
Cut zucchini into 2 mm strips, peel the shrimp from the shell and cut along to the tail, peel the garlic head and crush it to break its structure.
- Courgette: 60 g
- King prawns: 5 piece
- Garlic: 1 clove
4
Heat a pan with olive oil and a clove of garlic, add zucchini and sauté lightly, then add the prepared shrimp and sauté everything for 1-2 minutes.
- Olive oil: 50 ml
- Garlic: 1 clove
- Courgette: 60 g
- King prawns: 5 piece
5
Pour in chicken broth, then add the pre-prepared spaghetti. Heat and simmer for a minute (add broth if necessary to prevent the pasta from burning).
- Chicken broth: 60 ml
- Spaghetti: 80 g
6
Then add the butter, stirring until fully melted. Remove the garlic clove from the dish, season with salt, and place in a deep plate, garnishing with fresh basil.
- Butter: 20 g
- Garlic: 1 clove
- Green basil leaves: 1 g
