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Tuesday, June 2, 2015

Pasta, Zucchini and Shrimp

By now, most readers of this blog know a couple of things about Grenville and myself: we enjoy eating, but we really enjoy cooking at home. Easy and tasty are among our favorite recipe terms.

This is a very easy recipe perfect for summer dining (or any other time of year). 

It's especially good now when fresh veggies and herbs are readily available either in your local market, garden or farm stand. BUT, I decided to prepare it before going shopping (as the photo shows) and used dried herbs — fresh ones next time.

Pasta with Zucchini and Shrimp

The recipe originally served 4 to 6 and was featured on a recent public television episode of Cooking with Nick Stellino 2. I also had a variation in our bookshelf copy of the 1997 cookbook, Nick Stellino's Mediterranean Flavors. (We also like cookbooks.)
  • 3 TBSP olive oil
  • 1/2 lb. small, peeled, uncooked shrimp (whole or cut in half)
  • 1/2 lb. pasta (penne, rigatoni, bow ties)
  • 1 TBSP chopped fresh basil OR 1/2 tsp dried *
  • 1 TBSP chopped fresh parsley OR 1/2 tsp dried
  • 1 TBSP chopped fresh mint OR 1/2 tsp dried
  • 2 finely chopped garlic cloves OR 1 tsp jarred chopped garlic
  • 1/8 tsp red pepper flakes (optional)
  • 1/4 C dry white wine
  • 1/2 C low-sodium chicken broth
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp turmeric
  • 1 TBSP butter
  • Grated cheese to taste

* If fresh herbs are not available, the substitution is: 1 tablespoon fresh herbs are equal to 1 teaspoon of dried herbs. Another rule of thumb is half dried herbs in place of when a recipe calls for fresh herbs.
  1. Cook pasta until it is “al dente” (firm) vs. soft; translates to cooking for less than the specified package time.
  2. Heat olive oil in large sauté pan, add shrimp and cook 30-45 seconds (do not fully cook) season with salt and pepper while cooking.
  3. Remove shrimp with slotted spoon while still under-cooked.
  4. Add chunked zucchini to olive oil and cook over high heat until softened. Add chopped garlic, parsley, mint, basil and (if using) red pepper flakes to zucchini.
  5. Pour in white wine to deglaze pan; add chicken stock; then add turmeric.
  6. Put shrimp back into sauce before adding “al dente” pasta. The sauce will be absorbed by the pasta.
  7. Add butter to sauce, then sprinkle with grated cheese.
And, this last step is the best — MangiaEat and enjoyServe topped with some fresh basil or parsley (if desired), a side salad and the rest of the white wine opened for cooking.

According to Chef Nick, grated cheese is never served on shellfish in Italy, but he noted that this was his recipe — now it's ours and (maybe) yours, as well.

12 comments:

Sandra said...

looks really yummy. i love bow tie pasta, even all alone.

L. D. said...

It looks really good. We took a friend out for Chinese and they had a baked crab with slivered greens covered with cheese. I really liked it. I think it was the salty taste of cheese that tied it all together.

Emma Springfield said...

That looks even better than I imagined when we spoke the other day. Yum.

Daisy said...

This sounds really good, and I think the grated cheese on it sounds good too.

William Kendall said...

The seafood aspect of it wouldn't do for me- I've got an aversion to sea food, but I'm sure one could substitute meat.

Lady Jane said...

Sounds yummy. I would put the grated cheese on it. I put cheese on everything....

Mildred said...

Thank you for sharing this recipe. John loves both shrimp and pasta very much. Hope you two have a good night.

Gill - That British Woman said...

I would have to use chicken as dh won't eat shrimp. Great easy recipe, just my type.

Michelle said...

That looks very good!

Out on the prairie said...

looks real good. I am making bean soup today, getting that last flavor from a ham bone.

Birdman said...

This looks and sounds like a dish I would gobble up fast.

gigihawaii said...

Doesn't that look simply splendid? Wow. I am going to try this recipe soon.

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