Pasta with Zucchini Cream and Shrimp
Category: Main Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Mezze Penne Rigate | 320g |
| Extra virgin olive oil | 60g |
| Salt | To taste |
| Garlic | 1 clove |
| Shrimp | 640g |
| Fresh parsley | To taste |
| Shallot | 60g |
| Brandy | 40g |
| Zucchini | 600g |
| Garlic (second) | 1 clove |
| Black peppercorns | 1 tsp |
| Water | 1L |
| Carrot | 50g |
| Extra virgin olive oil (second) | 25g |
Instructions
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Prepare the Shrimp: Start by cleaning the shrimp. Using kitchen scissors, carefully cut the shell and remove the head. Gently extract the black vein (intestine) from the back using kitchen tweezers. Set the cleaned shrimp aside along with their shells and heads, as they will be used to make a flavorful fish stock (fumetto).
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Make the Fish Stock (Fumetto): In a large saucepan, heat 25g of extra virgin olive oil and one clove of garlic, peeled and halved. Add the carrot, peeled and sliced into rounds. Sauté everything for about 5 minutes, allowing the flavors to meld. Cover the fish scraps (from the shrimp) with 1 liter of water and add the black peppercorns. Let the mixture cook over medium heat for at least 20 minutes, allowing the flavors to infuse the stock. Once the cooking time is up, strain the stock through a fine sieve and set it aside to use later for cooking the pasta.
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Prepare the Zucchini Cream: Wash and trim the zucchini, then cut them into thin rounds. In a large pan, heat another 25g of extra virgin olive oil, and add the finely chopped shallot. Sauté the shallot for a few minutes, then add a ladleful of the fish stock. Cook for 10–12 minutes, occasionally adding more stock as needed to keep the mixture moist. Once cooked, set aside to cool slightly.
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Cook the Pasta: Bring the fish stock to a boil and cook the pasta in it for around 9 minutes, or until al dente. Once the pasta is almost ready, add the cleaned shrimp to the pot, allowing them to cook with the pasta for 1–2 minutes. Once the shrimp is cooked through, remove the pan from the heat and set it aside.
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Finish the Dish: Once the zucchini mixture has cooled slightly, use a blender or food processor to create a smooth cream. Add the zucchini cream to the pasta and shrimp, then stir gently to combine.
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Add Fresh Flavor: Finely chop some fresh parsley and sprinkle it over the pasta for a burst of color and freshness. Toss everything together, ensuring that the pasta is well coated with the zucchini cream.
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Serve: Plate the pasta, making sure to distribute the shrimp and creamy zucchini sauce evenly. Serve the pasta hot, garnished with a little extra parsley if desired.
Enjoy this deliciously fresh and creamy pasta with shrimp and zucchini, a perfect dish for a light yet satisfying meal!
This pasta with zucchini cream and shrimp is a delicate and flavorful dish that blends the sweetness of shrimp with the freshness of zucchini, all brought together with a velvety cream sauce. Perfect for those who love seafood and fresh vegetables in a hearty, satisfying meal!
