Spaghetti with Shrimp, Zucchini, and Soybean Sprouts
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320g |
| Shrimp | 400g |
| Leeks | 160g |
| Zucchini | 230g |
| Fresh Chili Pepper | 1 |
| Soybean Sprouts | 80g |
| Garlic | 1 clove |
| Extra Virgin Olive Oil | 10g |
| Salt | To taste |
| Black Pepper | A pinch |
| Carrot | 1 |
| White Onion | 1 |
| Celery | 1 stalk |
| Water | 5L |
| Black Peppercorns | To taste |
Instructions
-
Prepare the Bisque:
- Begin by peeling the shrimp. Set the shrimp meat aside in the refrigerator and keep the shells for making the bisque.
- In a large pan, heat a little olive oil and sauté the roughly chopped onion, celery, and carrot until golden brown.
- Add the shrimp shells and cook for a few minutes to release their flavor.
- Pour in the water and add a few black peppercorns. Let the broth simmer for about 20 minutes, allowing the flavors to meld together.
-
-
Prepare the Vegetables:
- While the bisque is simmering, wash and trim the zucchini, then slice them thinly. Cut them into matchsticks for a finer texture.
- Trim the leek, removing the darker green parts. Slice the leek into thin pieces, similar in size to the zucchini.
-
Prepare the Shrimp:
- Return to the shrimp: Using a small knife, make a shallow incision along the back of each shrimp and remove the intestines.
-
Cooking the Vegetables:
- In a separate pan, heat the remaining olive oil and add the garlic clove along with the chili pepper (you can slice the pepper lengthwise to remove the seeds or leave it whole, depending on how spicy you want the dish).
- Once the garlic and chili have infused the oil, add the leek and zucchini to the pan and sauté for a few minutes.
- Pour in a portion of the bisque, just enough to cook the vegetables. Let it cook gently, allowing the flavors to combine.
-
Cooking the Pasta:
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
-
Combine Everything:
- Once the pasta is cooked, drain it, reserving a small amount of pasta water.
- Add the cooked spaghetti to the pan with the zucchini and leek mixture. Stir well, ensuring that the pasta absorbs some of the bisque.
- Add the shrimp to the pan, and turn off the heat. Allow the residual heat to cook the shrimp just enough.
-
Finishing Touches:
- Finally, add the fresh soybean sprouts to the pan and toss everything together.
- Season with salt and black pepper to taste. If needed, drizzle a bit more olive oil for extra richness.
-
Serving:
- Serve the spaghetti with shrimp, zucchini, and soybean sprouts warm, garnished with a little extra black pepper if desired.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Protein | 38g |
| Carbohydrates | 60g |
| Fat | 10g |
| Fiber | 4g |
| Sodium | 300mg |
| Cholesterol | 110mg |
This vibrant, refreshing dish combines the sweetness of shrimp with the earthy flavors of zucchini, leek, and the crunch of soybean sprouts. The bisque-infused pasta brings it all together, making it a unique, satisfying, and flavorful meal. Perfect for any occasion, this light yet filling recipe will delight the taste buds with every bite. Enjoy the freshness of each ingredient, and savor the Mediterranean-inspired flavors that come together in this delightful pasta dish.
