Shrimp and Zucchini Pasta with Tomatoes

A recipe for real Italian pasta with an unusual combination of products. A tasty and original dish according to an Italian recipe. The combination of zucchini and shrimp turned out to be surprisingly successful; the taste of the dish is very delicate and unusual, the pasta melts in your mouth.
cook time: 30 min
Liam Carson
Shrimp and Zucchini Pasta with Tomatoes

Nutrition Facts (per serving)

187
Calories
11g
Fat
15g
Carbs
8g
Protein

Ingredients (4 portions)

Basic:

Pasta 250 g
Shrimps 250 g
Cherry tomatoes 250 g
Olive oil 2 tbsp
Garlic 2 clove

Pesto sauce:

Zucchini 2 pc
Hard cheese 50 g
Olive oil 5 tbsp
Almond 10 pc
Garlic 1 clove
Basil to taste
Mint to taste
Salt to taste

Recipe instructions

Step 1

Step 1
Peel the zucchini, remove the seeds and cut into small pieces. Grate the cheese on a fine grater. Blanch the almond grains and peel them. At the same time, you can put the pasta to cook.

Step 2

Step 2
To prepare Pesto sauce, place zucchini, grated cheese, almonds, 1 clove of garlic, a few mint and basil leaves and a pinch of salt in a blender bowl. Grind the mixture until pureed, then pour in 5 tablespoons of olive oil and stir.

Step 3

Step 3
Heat olive oil in a frying pan, fry halved cherry tomatoes and 2 cloves of garlic for 5 minutes. Place peeled shrimp in a frying pan, add salt and cook for 3-4 minutes until tender.

Step 4

Step 4
Drain the pasta in a colander (it should be cooked until Al Dente), when you drain the water, leave a few spoons, they need to be added to the Pesto. Pour the pesto sauce over the pasta and mix well. Place fried tomatoes and shrimp on top; you can sprinkle the finished dish with grated cheese or crushed nuts. Done, enjoy the exquisite taste of Italian cuisine!

Additional rubrics

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