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Shrimp and Zucchini Pasta Italian Recipe

Italian Shrimp and Zucchini Pasta

A fast Italian pasta with shrimp, tender zucchini, olive oil, and garlic. Light sauce made with pasta water, lemon, and herbs. Clean taste, quick cook, and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 12 oz pasta. Linguine penne, or rigatoni
  • 1 lb medium shrimp peeled and deveined
  • 2 small zucchini or squash thinly sliced
  • 3 tbsp extra-virgin olive oil
  • 2 cloves garlic finely chopped
  • 1 4 tsp dried oregano
  • 1 4 tsp red pepper flakes or peperoncino
  • 1 2 tsp salt plus more for pasta water
  • 1 4 tsp black pepper
  • 1 4 cup reserved pasta water
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley chopped
  • Optional: grated Parmesan capers, or cherry tomatoes

Method
 

Bring a large pot of water to a boil. Add salt until water tastes like the sea.
    Cook pasta until al dente. Reserve 1 cup pasta water. Drain and set aside.
      Pat shrimp dry with paper towels. Lightly season with salt and pepper.
        Heat olive oil in a wide pan over medium heat.
          Add garlic and red pepper flakes. Stir for 30 seconds until fragrant.
            Add zucchini and oregano. Cook 4 to 6 minutes until tender with light color.
              Add shrimp in a single layer. Cook 3 to 5 minutes, turning once, until pink and opaque.
                Add cooked pasta to the pan. Pour in 1 4 cup pasta water.
                  Increase heat to high. Toss for 30 to 60 seconds until sauce coats pasta.
                    Remove from heat. Add lemon zest, lemon juice, and parsley.
                      Taste and adjust salt and pepper. Serve hot.

                        Notes

                        • Use small zucchini for better texture and less water.
                        • Do not overcook shrimp. Remove from heat once pink.
                        • Pasta water builds the sauce. Add slowly.
                        • Serve right away for best texture.
                        • Skip cream. Olive oil and starch give enough richness.