How delicious, pasta with fish and vegetables! And this recipe for linguine with fresh peeled shrimp and zucchini is without a doubt one of my favorites! In Italy, it is common to add saffron and a little cream to this recipe. It is also very delicious but, call me picky, if I have excellent fresh shrimp, I almost feel bad disguising them, no matter how little.
I prefer their almost naked flavor to predominate, only accompanied by the non-invasive sweetness of the zucchini and a little bit of tomato. Okay, fresh shrimp are not the cheapest product in the world, but with the same amount per person that you would serve for an appetizer, you can cook a good plate of pasta, which already serves as a main course.
Pasta with peeled shrimp, zucchini, and cherry tomatoes
Autor: La ragazza col mattarello
Número de raciones: 2
Tiempo de preparación:
Tiempo de cocción:
Tiempo total:
Ingredientes
- 160 g linguine
- 180 g peeled shrimp
- Half a zucchini
- 100 g cherry tomatoes
- a splash of dry white wine
- Half a garlic clove
- A pinch of fresh or dried chili pepper (cayenne)
- A sprig of parsley.
- Virgin olive oil.
- Salt
Instrucciones
- Clean the peeled shrimp and, if they haven't removed the vein, remove it yourselves if you like, using the tip of a toothpick.
- Brown the half garlic clove with a splash of olive oil in a large skillet, since we will also be sautéing the pasta in it.
- Remove the garlic clove and add the pinch of cayenne and the half zucchini cut into not-too-thin slices to the skillet.
- Sauté the zucchini, just enough to brown it a little, but without overcooking it.
- Add the cherry tomatoes cut in half, add salt to taste to the mixture, and sauté for 3 more minutes.
- At this point, you can start heating the pot of water to cook the pasta.
- In another skillet, heat a splash of oil and sauté the shrimp until they start to lose the transparent color of their flesh. Careful! The shrimp should not be overcooked or they will lose all their charm. Depending on their size, less than a minute is enough.
- Drizzle the shrimp with a splash of dry white wine.
- Continue sautéing until the alcohol from the wine has evaporated.
- Turn off the heat, set the shrimp aside, and dilute the juices left in the skillet with a couple of tablespoons of the pasta cooking water. Add the juices to the skillet with the zucchini and the cherry tomatoes.
- Put the skillet with the zucchini and tomatoes back on the heat.
- When it is hot, add the al dente pasta, half a ladle of its cooking water, and sauté it with the zucchini and tomato.
- Add the shrimp to the pasta, sauté for one more moment so the shrimp heat up, in case they have cooled down too much.
- Serve with a little chopped parsley on top.
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