Best Pasta with shrimp and zucchini


Best Pasta with shrimp and zucchini

Pasta with shrimp and zucchini is a typical Italian summer dish. It is a very quick and easy recipe and I am sure that you will enjoy it.

The will dish brings you directly into the flavor and colors of Italian summer!

If you want to try another summer pasta with zucchini try Creamy pasta with zucchini and speck or bacon.

I love preparing this typical Italian first course even when I want to have a special and romantic evening with my husband.

Pasta with shrimp and zucchini is perfect accompanied by a good Italian white wine! 

For Pasta with shrimp and zucchini, I love to use “paccheri” or “calamarata”, two pasta shapes that in Italy are often combined with fish.

but you can use any other type of shape (I don’t recommend fresh egg pasta, however, because it absorbs a lot of water and you risk serving a dish that is too dry).

 Try to do Pasta with shrimp and zucchini too! And let me know if you like it as much as I do!

Pasta with shrimps and zucchini
Pasta with shrimp and zucchini

Recipe Difficulty Level: not too tricky Servings: 4


  • 400 g (14 oz) of pasta (better ‘short’ pasta such as penne)
  • 16 giant red shrimp (or 20 shrimp)
  • 1 zucchini
  • 40/50 cherry tomatoes
  • Half glass of white wine
  • 1 garlic clove
  • Chopped parsley
  • Basil
  • Extra virgin olive oil
  • Black Pepper
  • Salt
  • Hot chilli pepper (optional)

Ingredients for the shrimp’s bisque (optional):

  • 1 stick of celery
  • Half onion
  • 1 carrot
  • Head of shrimp and tortoise shells
  • Extra virgin olive oil
  • Water
  • Ice


Let’s start to prepare the bisque (a fish broth) (optional).

Cut the head of the shrimp. Clean the shrimp (eliminate the intestine) and keep the tortoise shells.

Keep the shrimp apart.

In a small pot with a thread of oil, add the shrimp heads and the tortoise shells, and chopped celery, carrot, and onion.

Cook on medium heat, while squashing the shrimp’s heads.

Once the shrimp’s heads and the tortoise shells are toasted, add water and ice.

Cook for about 30/40 minutes. With a sieve, eliminate the lather on the top.

In the meantime, let’s prepare the sauce for the pasta

Cut the shrimp into pieces and keep them apart. Cut the zucchini into small cubes and the cherry tomatoes and keep them apart.

In a big pan, add a thread of oil and a garlic clove. Brown the garlic and eliminate it. 

Add the shrimp and cook on high heat for 1- 1,2 minutes. Pour half a glass of white wine and cook on high heat until the wine evaporates.

Now, the shrimp are ready so keep them apart on a plate.

In the same pan, pour a thread of oil and the chopped zucchini.

Add salt and cook for about 2/3 minutes (keep them a little bit crunchy!). Keep the zucchini apart, on a dish.

In the same pan, add the chopped cherry tomatoes. Pour 1 or 2 big tablespoons of fish broth (bisque) and cook for about 15 minutes.

In the meantime, let’s cook the pasta al dente. In a big pot, boil the water. Once the water boils, add salt and the pasta. Once ready, drain the pasta.

Now, let’s assemble the sauce!

Add the pan with tomatoes zucchini and shrimp. Then add salt, a scrunch of black pepper, chopped parsley, and basil.

Drained pasta in the pan and mix. Add some cooking water to make it creamier.

Enjoy! Buon appetito! 

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