Linguine with Robiola Cream, Shrimp, and Zucchini
Category: Pasta Dishes
Servings: 4
This delicious and creamy pasta dish features linguine tossed in a delicate robiola cheese sauce, combined with sweet shrimp and tender zucchini. A burst of fresh marjoram and a sprinkle of black pepper complete the flavors for a perfect balance of richness and freshness. Whether you’re preparing for a weeknight dinner or a special occasion, this dish is sure to impress.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Linguine | 320g |
| Zucchini | 300g |
| Shrimp | 150g |
| Robiola cheese | 200g |
| Extra virgin olive oil | 30g |
| Marjoram | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 35g |
| Carbohydrates | 55g |
| Fat | 22g |
| Fiber | 3g |
| Sodium | 900mg |
Instructions:
-
Prepare the Zucchini:
Wash and trim the zucchinis, peeling off the outer green skin. Slice them into thin strips and arrange them on a baking tray. Drizzle with olive oil and sprinkle with a pinch of salt.
Place the tray in a preheated oven at 200°C (392°F) and bake for about 5 minutes to soften the zucchini slices and bring out their sweetness. -
Make the Zucchini Cream:
Cut the remaining parts of the zucchinis into chunks and transfer them to a food processor. Add 30g of olive oil and a pinch of salt, then blend until the mixture becomes smooth and creamy. Set the zucchini cream aside. -
Cook the Shrimp:
Peel and devein the shrimp, then cut them into bite-sized pieces (around 2 cm each). Bring a pot of salted water to a boil for the pasta.
Meanwhile, heat a drizzle of olive oil in a pan over medium-high heat. Add the shrimp and cook for about 2 minutes, stirring occasionally until they turn pink and opaque. Season with salt to taste. Once cooked, remove the shrimp from the pan and set them aside. -
Prepare the Pasta:
In the same pot of boiling water, cook the linguine for about 10 minutes, or until al dente.
Drain the pasta, reserving a small cup of the cooking water for later. -
Combine the Ingredients:
In the pan that was used to cook the shrimp, pour in the zucchini cream and heat gently. Stir well to combine.
In a separate bowl, place 100g of robiola cheese and add a little olive oil to create a smooth, creamy mixture. Add this robiola cream to the pan with the zucchini cream.
Stir the pasta into the pan, adding a bit of the reserved pasta cooking water to help combine everything smoothly. -
Finish the Dish:
Add the cooked shrimp to the pasta, tossing gently to combine.
Season with marjoram, black pepper, and extra salt to taste. Serve immediately with a sprinkle of extra marjoram for a fresh, aromatic finish.
This Linguine with Robiola Cream, Shrimp, and Zucchini dish is the perfect blend of creamy cheese, fresh vegetables, and succulent shrimp, making it a comforting and flavorful choice for any meal. The creamy robiola sauce envelops the pasta, while the zucchini and shrimp add texture and a subtle, delicious flavor. Enjoy!
