Shrimp pasta with zucchini and tomatoes

Recipe for real Italian pasta with an unusual combination of products. A delicious and original dish according to an Italian recipe. The combination of zucchini zucchini and shrimp turned out to be surprisingly successful, the taste of the dish turns out to be very delicate and unusual, the pasta melts in your mouth.

Rookwood

Recipe author

Pasta with shrimp with zucchini and tomatoes

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Composition / ingredients

Servings:

Pasta

250

Shrimp

250

Cherry tomatoes

250

Olive oil (for frying)

Garlic

Pesto sauce:

Zucchini (you can take young zucchini)

Hard cheese

Olive oil

Almonds

Garlic

Basil

to taste

Mint

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 32 % 11 g

Carbohydrates 44 % 15 g

187 kcal

GI: 13 / 87 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
Peel the zucchini, remove the seeds and cut into small pieces. Grate the cheese on a fine grater. Blanch the almonds and peel them. At the same time, you can put pasta to cook.
Step 2:
To make Pesto sauce, put zucchini, grated cheese, almonds, 1 clove of garlic, a few mint and basil leaves and a pinch of salt in a blender bowl. Grind the mass to a puree, then pour in 5 tablespoons of olive oil and mix.
Step 3:
Heat olive oil in a frying pan, fry cherry tomatoes cut into halves and 2 garlic cloves for 5 minutes. Put the peeled shrimp in a frying pan, add salt and cook for 3-4 minutes until tender.
Step 4:
Put the pasta in a colander (it should be cooked to Al Dente), when you drain the water, leave a few spoons, they need to be added to the Pesto. Pour pesto sauce over the pasta and mix well. Put the fried tomatoes with shrimp on top, you can sprinkle the finished dish with grated cheese or crushed nuts. It's done, enjoy the exquisite taste of Italian cuisine!