Garganelli with Zucchini Pesto and Shrimp
Category: Pasta Dishes
Servings: 4
This delightful recipe for Garganelli with Zucchini Pesto and Shrimp combines the earthy flavors of zucchini pesto with the sweetness of shrimp, creating a perfect harmony of textures and tastes. It’s an elegant yet simple dish that is ideal for any dinner occasion, offering a satisfying experience for your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Garganelli (egg pasta) | 400g |
| Zucchini | 200g |
| Pine nuts | 30g |
| Fresh basil | 10g |
| Fine salt | 2g |
| Extra virgin olive oil | 125g |
| Grana Padano DOP cheese | 30g |
| Pecorino cheese | 30g |
| Shrimp | 250g |
| Garlic | 1 clove |
| Extra virgin olive oil (for shrimp) | 30g |
| Salt (for shrimp) | A pinch |
Instructions
Step 1: Prepare the Zucchini Pesto
To begin making this mouthwatering dish, the first step is to prepare the zucchini pesto. Start by washing the zucchini thoroughly. Trim off both ends and then grate the zucchini. Once grated, transfer the zucchini to a colander and sprinkle it lightly with salt. Let it sit for a few minutes to allow any excess moisture to drain out. This step ensures the pesto maintains the right creamy consistency without becoming too watery.
Next, place the grated zucchini, pine nuts, and fresh basil leaves into a food processor or blender. The basil should be gently wiped clean with a dry cloth to preserve its fragrance and flavor. Add in the Grana Padano DOP cheese, which will contribute to the richness of the pesto. Blend everything together until you achieve a smooth, creamy consistency. If needed, adjust the texture by adding a little extra olive oil. Season with a pinch of salt to enhance the flavors. Set the pesto aside for later use.
Step 2: Prepare the Shrimp
While the pesto is resting, it’s time to work on the shrimp. First, peel and devein the shrimp. Using a sharp knife, make a small incision along the back of each shrimp and remove the dark vein (intestine) with the tip of the knife. This ensures the shrimp are clean and ready to absorb all the flavors of the dish.
Take a non-stick skillet and heat 30g of extra virgin olive oil over medium heat. Add the garlic clove to the pan, letting it brown lightly to infuse the oil with its aroma. Once the garlic has released its flavor, remove it from the pan. Add the prepared shrimp and cook them for about 5 minutes, turning occasionally, until they are golden and crisp on the outside. The shrimp should develop a nice, slightly caramelized crust. Once cooked, remove the shrimp from the pan and set them aside.
Step 3: Cook the Garganelli
In the meantime, bring a large pot of salted water to a boil. Add the garganelli pasta and cook it al dente, just a minute or two less than the recommended cooking time on the package. Since the pasta will finish cooking in the skillet with the shrimp and pesto, it’s crucial to keep the pasta slightly undercooked at this stage.
Before draining, save about two ladles of the pasta cooking water. This starchy water will be helpful later in binding the pasta to the sauce and ensuring the pesto adheres to the noodles.
Step 4: Combine the Pasta with the Shrimp and Pesto
Once the pasta is ready and drained, transfer it directly to the skillet with the cooked shrimp. Toss the garganelli gently to combine with the shrimp and leftover oil in the pan. Pour in one ladle of the reserved pasta cooking water to help the ingredients blend seamlessly. Let the pasta cook for another minute on medium heat, allowing it to absorb the flavors of the shrimp and oil.
Step 5: Add the Zucchini Pesto
Now it’s time to bring everything together. Spoon the zucchini pesto into the skillet with the pasta and shrimp. Stir everything well, ensuring the pesto coats the pasta evenly. Add another ladle of pasta water if needed to achieve the desired creamy consistency.
Allow the dish to cook for a further minute or two, ensuring that all ingredients are heated through and well mixed. The creamy pesto should cling to the garganelli and shrimp, creating a luscious, flavorful sauce. Taste and adjust the seasoning, adding more salt if necessary.
Step 6: Serve
Transfer the pasta to serving plates, and garnish with additional freshly grated Pecorino and Grana Padano cheese for an extra burst of flavor. You can also add a few fresh basil leaves for a vibrant touch.
This dish is best served immediately while hot, offering a delicious contrast between the creamy pesto, succulent shrimp, and hearty pasta.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 540 kcal |
| Protein | 35g |
| Carbohydrates | 55g |
| Fat | 22g |
| Saturated Fat | 4g |
| Fiber | 3g |
| Sodium | 550mg |
| Cholesterol | 120mg |
Garganelli with Zucchini Pesto and Shrimp is a sophisticated yet easy-to-make dish that will impress your guests with its rich flavors and vibrant colors. Perfect for a family meal or a special dinner party, this recipe offers a beautiful combination of fresh ingredients and satisfying textures. The pesto made from zucchini, pine nuts, and basil pairs beautifully with the shrimp and pasta, creating a truly delightful meal.
