Thursday, April 2, 2015

Creamy Pasta with Shrimps and Zucchini

Creamy and rich. Fresh and delicate. 
This one-dish pasta dinner is made with shrimps, zucchini, saffron, heavy cream and fresh Italian parsley.
Simple ingredients to make a very special weeknight dinner.

No need to wait for a special occasion to try this pasta with shrimps and zucchinis.
You should make your family dinner remarkable and unique every night. And you can do that when you have a recipe like this one: easy to follow and quick to make. 
This pasta features few simple ingredients into a super creamy and rich dish. The buttery and sweet flavor of the shrimps perfectly combines with the delicate taste of the zucchini. All mixed together with velvety heavy cream, a dash of lavish saffron, and a sprinkle of fresh Italian parsley. Delicious! 
Here is the recipe for you.


Ingredients: serving 4
  • 1 lb of uncooked, cleaned whole shrimps
  • 2 zucchinis
  • 3 tablespoons of olive oil
  • 1 garlic clove, minced or crushed
  • a pinch of saffron threads
  • 1/2 cup of heavy cream
  • 1 tablespoon of chopped fresh Italian parsley
  • 12 oz of cellentani pasta, or other short like penne, rigatoni or fusilli
Preparation time: 25 minutes

Directions:
Step 1: Clean the shrimps and cut about half in pieces and leave the rest uncut. Cut the zucchini in thin slices. In a large skillet, over medium-high heat, saute' the garlic (minced or crushed) with the olive oil. After one minute add the shrimps and the zucchini. Salt to taste, and saute' for about 5 minutes, stirring constantly.

Step 2: Bring a large pot of salted water to a boil. Cook the pasta according to the directions on the package.
Stir in the saffron and the heavy cream. Simmer over medium-low heat until the zucchini are ready, as soft or as crunchy as you like them. Turn off the heat if ready before the spaghetti, add some cream if the sauce dries up too much. Adjust with salt if necessary.

Step 3: Drain the pasta and add it to the skillet, toss quickly mixing well with the sauce. Sprinkle with the parsley and serve immediately.
Buon appetito!





3 comments:

  1. Creamy, runny and elegant, this recipe is just genius!

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    Replies
    1. I love this too!! Thank you Sylvie :-)

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