Pasta with shrimp and zucchini ribbons
Votes: 22
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 368, total fat 9 G., saturated fats 1 G., proteins 26 G., carbohydrates 50 G., fiber 8 G., cholesterol 143 mg, sodium 914 mg, sugar 6 G.
Calories 368, total fat 9 G., saturated fats 1 G., proteins 26 G., carbohydrates 50 G., fiber 8 G., cholesterol 143 mg, sodium 914 mg, sugar 6 G.
Zucchini ribbons add an interesting appearance and extra juiciness to this shrimp pasta. They're easy to peel with a vegetable peeler. Sauté the shrimp in olive oil with spices and tomatoes, then stir in the cooked spaghetti and zucchini ribbons. Just heat the pasta through in the pan, ensuring the zucchini doesn't overcook and retains all its beneficial properties. For this dish, it's best to choose small shrimp that will be easy to twirl on a fork along with the delicious spaghetti.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g of whole grain spaghetti
- 1 zucchini
- 1 zucchini
- 450 g medium shrimp, peeled, deveined, tails removed
- 2 tbsp. l. olive oil
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, finely chopped
- A pinch of red pepper flakes (optional)
- 0.5 cups lightly salted vegetable or chicken broth
- 2 tbsp chopped chives
We recommend
Recipes with similar ingredients: spaghetti pasta, zucchini, zucchini, shrimps, cherry tomatoes, garlic, red pepper flakes, bouillon, chives
Cooking the dish according to the recipe:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
- While the pasta is cooking, trim the top and bottom of each zucchini. Using a vegetable peeler, slice them into thin strips in a colander, turning the zucchini over each time. Stop slicing the zucchini only when you're left with the center, which contains the seeds. Discard the core and seeds.
- Separately pour off 1/4 cup of the pasta water, then drain the spaghetti in the colander with the zucchini. Transfer to a medium bowl and toss to distribute the ingredients evenly.
- Toss the shrimp with 1/2 teaspoon salt and a few grinds of black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook, undisturbed, until pink around the edges, about 2 minutes. Stir in the shrimp, add the tomatoes, garlic, and pepper flakes, and continue cooking until the tomatoes have softened and the garlic is toasted, about 1 minute. Add the pasta with the zucchini ribbons, broth, and the remaining 1 tablespoon olive oil. Cook, stirring, until heated through and most of the liquid has been absorbed. Add a little of the pasta water if necessary if the spaghetti seems dry.
- Season with salt and pepper to taste. Divide among 4 plates and garnish with chives.
Categories:
Similar recipes
