Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Creamy Pasta with Shrimp and Zucchini Sauce
Creamy and rich. Fresh and delicate. This one-dish pasta dinner is made with shrimp, zucchini, saffron, heavy cream, and fresh Italian parsley. Simple ingredients to make a very special weeknight dinner.
This pasta features a few simple ingredients in a super creamy and rich dish. The buttery and sweet flavor of the shrimp perfectly combines with the delicate taste of the zucchini.Other pasta recipes you might like:
Ingredients: serving 4
- 1 lb of uncooked, cleaned whole shrimp
- 2 medium zucchinis
- 3 tablespoons extra virgin olive oil
- 1 or 2 garlic cloves, minced or crushed
- a pinch of saffron threads
- 1/2 cup heavy cream
- 1 tablespoon 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, cut about half into pieces and leave the rest uncut. Cut the zucchini into 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 al dente, 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.
Creamy Pasta with Shrimp and Zucchini Sauce
Creamy and rich. Fresh and delicate. This one-dish pasta dinner is made with shrimp, zucchini, saffron, heavy cream, and fresh Italian parsley. Simple ingredients to make a very special weeknight dinner.
Servings:
0
Prep Time
Cook Time
Resting Time
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Ingredients
serving 4
1 lb of uncooked, cleaned whole shrimp
2 medium zucchinis
3 tablespoons extra virgin olive oil
1 or 2 garlic cloves, minced or crushed
a pinch of saffron threads
1/2 cup heavy cream
1 tablespoon chopped fresh Italian parsley
12 oz of cellentani pasta, or other short like penne, rigatoni or fusilli
Preparation time: 25 minutes
Instructions
Step 1: Clean the shrimps, cut about half into pieces and leave the rest uncut. Cut the zucchini into 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 al dente, 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!
