Recipes › Seafood › Shrimp and Zucchini Pasta Recipe

Shrimp and Zucchini Pasta Recipe

Recipe by Pedro M. A. Neves

This light and elegant Italian pasta combines tender shrimp with delicate ribbons of zucchini in a garlic and white wine sauce. The dish celebrates the simplicity of coastal Italian cooking, allowing fresh seafood and vegetables to shine. Ready in under 30 minutes, it's an ideal weeknight dinner that feels restaurant-quality.

Ingredients

• 400g dried linguine or spaghetti
• 500g large shrimp, peeled and deveined
• 3 medium zucchini (about 600g total)
• 4 cloves garlic, thinly sliced
• 120ml dry white wine
• 60ml extra virgin olive oil
• Zest of 1 lemon
• 30ml fresh lemon juice
• 250ml reserved pasta water
• 8-10 fresh basil leaves
• 4g sea salt, divided
• 2g black pepper
• 30g grated Pecorino Romano cheese
• Red pepper flakes to taste (optional)

Instructions

1. Slice zucchini lengthwise into thin ribbons using a mandoline or vegetable peeler, creating long flat strips. Set aside.

2. Bring a large pot of salted water to a rolling boil. Add pasta and cook for 9-10 minutes until al dente, stirring occasionally. Reserve 250ml of pasta water before draining.

3. While pasta cooks, pat shrimp dry with paper towels. Season with 2g salt and 1g black pepper on both sides.

4. Heat 60ml olive oil in a large skillet over medium-high heat. When shimmering, add sliced garlic and sauté for 45 seconds until fragrant but not browned.

5. Add seasoned shrimp to the pan in a single layer. Cook for 2 minutes without stirring, then flip and cook 1 minute more until just opaque. Transfer shrimp to a plate.

6. Add zucchini ribbons to the same skillet and sauté for 2-3 minutes, stirring gently, until slightly softened but still crisp. Season with 1g salt and 1g pepper.

7. Pour white wine into the skillet, scraping the bottom to release any browned bits. Simmer for 2 minutes to reduce slightly.

8. Add lemon zest, lemon juice, and 120ml pasta water to the skillet. Return shrimp to the pan and gently toss to combine. Simmer for 1 minute.

9. Add the drained hot pasta to the skillet and toss gently for 1-2 minutes, adding more pasta water if needed to create a light sauce that coats the pasta.

10. Divide pasta among four bowls. Top each with fresh basil leaves and grated Pecorino Romano cheese. Add red pepper flakes if desired and serve immediately.

Substitutions

• Use large scallops instead of shrimp for a different seafood option
• Replace Pecorino Romano with Parmigiano-Reggiano for a milder cheese flavor
• Substitute zucchini with thinly sliced summer squash or thin green beans
• Use gluten-free pasta for a gluten-free version, adjusting pasta water quantity as needed

Tips

• Don't overcook the shrimp—it will continue cooking slightly from residual heat. Overcooked shrimp becomes rubbery and tough.
• Have all ingredients prepped and measured before you start cooking, as this dish comes together very quickly.
• Use fresh lemon juice rather than bottled for brighter, cleaner flavor that complements the delicate seafood.
• If your pan seems too dry when combining pasta and sauce, add pasta water gradually—the starch helps create a silky coating on the noodles.

This style of simple pasta with seafood and fresh vegetables reflects the cooking traditions of Italy's coastal regions, particularly the Mediterranean coast where fresh catch is prepared with minimal intervention to preserve flavor. The technique of finishing pasta in the sauce pan is a classic Italian method called 'mantecatura' that allows the pasta to absorb flavors directly.

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