The perfect Istrian Pasta recipe with a sauce unlike many others. Light and fresh with only 3 main ingredients.
This recipe, discovered at Harrys Bar, one of Venises’ most famous restaurants, takes full advantage of seasonal lightly sweet courgettes, fresh pliable and soft scampi and the fruity, nutty taste of Parmesan Cheese.
Like most of the recipes that I favour, this one is simple and quick to prepare and full of aroma!
Recipe for the Spaghetti con Scampi e Zucchini
- 3 tbsp olive oil
- 1 garlic clove, crushed
- 500 g fresh young zucchini, cut into thin strips
- 500 g medium shrimp, shelled, deveined
- 1/8 tsp hot red pepper flakes
- 330 g dried white pasta
- 30 g unsalted butter, softened
- 30 g freshly grated Parmesan cheese, plus extra to pass at the table
Bring a big pot of water to a boil.
Heat the oil in a large skillet over medium heat. Add the garlic, let it cook until golden, about 30 seconds, then discard it. Add the zucchini and cook for 2 minutes. Add the shrimp, pepper flakes, season to taste and cook for 3 minutes, tossing constantly, until the shrimp are bright pink and firm to the touch. Reserve 1/4 cup of the mixture for garnish. Set aside.
Salt the boiling water, add the pasta, and cook following the instructions on the package. Drain well in a colander.
Toss the pasta with the zucchini-and-shrimp mixture, add the butter and the Parmesan and toss well. Transfer to a heated serving platter and garnish with the reserved shrimp-and-zucchini mixture. Pass around a small bowl of grated Parmesan cheese.
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