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The types of pasta are different in shape and ingredients, and are suitable for a thousand recipes. For this first course with shrimps and zucchini I chose the Bucatini pasta which is loved by everyone, young and adults!

This recipe can be made all year round: when the shrimps are not fresh, you can use frozen ones which are equally delicious.

Ingredients that serve 2 people

  • 200 g / 7 oz bucatini pasta
  • 200 g / 7 oz frozen shrimps
  • 3 medium-sized zucchini
  • 4 garlic cloves
  • extra virgin olive oil
  • parsley
  • salt and pepper to taste
  • coarsesalt (for the pasta water)


Peel the cloves of garlic and remove the sprout.

Clean the zucchini and cut them into thin slices of the shape you want but of the same size for even cooking.

In a large frying pan, brown the garlic cloves with the olive oil and add the sliced zucchini.

Fry for a couple of minutes over a high flame.

Weigh the pasta (for 2 persons 200 g).

Boil water in a large pot with a handful of coarse salt.

Remove the garlic from the sauce.

Seasoning with a pinch of salt and pepper.

Add the shrimps and cook for 5 minute.

The pasta sauce is ready.

Cook the bucatini in plenty of salted water and 2 minutes before the end of cooking, drain them directly in the sauce pan.

Sauté the pasta for 2 minutes adding some freshly chopped parsley.

If the cooking liquid dries out too much during this operation, add a couple of tablespoons of cooking water.

If you prefer you can add a drizzle of raw oil.
If you do not like garlic, you can replace it with a white onion.

The Bucatini with shrimps and zucchini are ready to be served.


Ciao da Cris e Marco del blog in giro in giro

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