CASERECCIA PASTA WITH ZUCCHINI AND SHRIMP
I love to create dishes with products I have in my house and I try to use fresh and organic vegetables, preferably coming from my garden. This is what I made yesterday . You can use any type of pasta but this one called "casereccia " is what I think perfect . Enjoy !
Provided by Raphaela Cozzini
Categories Seafood
Time 40m
Number Of Ingredients 8
Steps:
- 1. In Italy there are many tips of pasta . Here are some
- 2. Use pasta casereccia
- 3. Here are all the ingredients for this recipe
- 4. Garlic, peperoncino and parsley
- 5. in a skillet pan cook the garlic, chili with two tablespoons of extra virgin olive oi
- 6. zucchini chopped
- 7. Add chopped zucchini and cook for 5 minutes
- 8. add chopped and peeled tomatoes and cook for a couple o minutes . Add salt and pepper
- 9. Add shrimps and a 1/2 of glass of white wine. Cook for 3 minutes. Stop and set aside
- 10. Cook the pasta in salty water till " Al dente " ( this means not to over cook )
- 11. Ad the pasta to the pan with the zucchini and shrimps and stir . Before serving add chopped parsley !
- 12. Sometimes I like to sprinkle with Parmiggiano cheese but it depends if you like it on fish
ZUCCHINI "LINGUINI" WITH ROASTED SHRIMP RECIPE BY TASTY
Here's what you need: zucchinis, shrimp, yellow bell pepper, lime juice, kosher salt, black pepper, garlic powder, olive oil
Provided by Spencer Kombol
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F (200°C).
- Using a vegetable peeler, peel long strips from the zucchini.
- In a large bowl, mix the zucchini strips, shrimp, bell pepper sliced, lime juice, salt, pepper, garlic powder, and olive oil until the mixture is evenly coated.
- On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.
- Enjoy!
Nutrition Facts : Calories 209 calories, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 24 grams, Sugar 3 grams
PASTA WITH ZUCCHINI, SHRIMP AND SAFFRON
Provided by Molly O'Neill
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the oil in a large skillet set over medium heat. Working in batches, brown the zucchini rounds in the hot oil until golden, about 2 to 3 minutes. Scoop the rounds out of the pan with a slotted spoon and drain them on paper towels. Repeat until all the zucchini is cooked.
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Meanwhile, combine the stock and saffron in a small saucepan and bring just to a boil. Set aside.
- Place the skillet in which the zucchini has cooked back over high heat. If there is less than 1 tablespoon of oil remaining in the pan, add a bit more. When the oil is very hot, add the shrimp and cook, stirring, until they are just cooked, about 2 minutes. Add the tomatoes and garlic and cook for an additional 2 to 3 minutes. Add the stock, basil and butter, and season to taste with salt and pepper.
- Drain the pasta and immediately add it to the pan with the sauce. Toss quickly over low heat until combined. Serve immediately with grated Parmesan on the side.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 18 grams, Carbohydrate 95 grams, Fat 25 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 5 grams, Sodium 1140 milligrams, Sugar 9 grams, TransFat 0 grams
ZUCCHINI SHRIMP SCAMPI RECIPE BY TASTY
Here's what you need: medium zucchinis, oil, medium shrimp, salt, black pepper, red pepper flakes, garlic, low-sodium chicken broth, lemon, fresh parsley
Provided by Joey Firoben
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- Using a coarse cheese grater, slide the zucchini down the grater, shaving of long strips. Rotate the zucchini constantly, grating all sides, until you reach the seeds in the center.
- Heat the oil over medium-high heat in a large, nonstick skillet.
- Add the shrimp in and season with the salt, black pepper, red pepper, and garlic. Sauté the shrimp, until they evenly begin to show a pink color, about 3 minutes.
- Pour in the chicken broth and lemon juice, and let the liquid come to a simmer.
- Add the zucchini noodles and stir until everything is combined and the shrimp are fully cooked.
- Sprinkle with chopped fresh parsley leaves and serve.
- Enjoy!
Nutrition Facts : Calories 164 calories, Carbohydrate 9 grams, Fat 6 grams, Fiber 2 grams, Protein 17 grams, Sugar 3 grams
LEMON ZUCCHINI SPAGHETTI WITH SHRIMP
We just love our zucchini pasta at home. I go every Sunday to our farmers market and stock up! Today I even had some leftover fresh spinach from the week and decided to add it in as well. You can omit, but if you have spinach or any other leftover veggies, go ahead and add them in! Enjoy.
Provided by Cindy Anschutz Barbieri
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 32m
Yield 2
Number Of Ingredients 11
Steps:
- Season shrimp lightly with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp; cook until opaque, 2 to 3 minutes per side. Transfer to a bowl.
- Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces.
- Heat 1 tablespoon olive oil in the same skillet over medium heat. Add zucchini noodles, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook and stir until slightly softened, 2 to 3 minutes. Add lemon zest, spinach, and chicken broth. Cook until liquid reduces by 1/4, about 5 minutes. Stir in the shrimp and capers. Cook until shrimp is warmed through, about 1 minute more. Drizzle the remaining olive oil on top.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 11 g, Cholesterol 173.3 mg, Fat 18.4 g, Fiber 4.2 g, Protein 21.2 g, SaturatedFat 2.7 g, Sodium 1008.7 mg, Sugar 2.3 g
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