A summer recipe again. Since it’s so hot outside I feel like I don’t need red meat and I am going towards lighter recipes with white meat, fish or seafood. This time I had a 500g bag of frozen preboiled shrimps in the freezer and 2 freshly harvested zucchinis from my in-laws’ garden.
Zucchini and shrimps spaghetti
Servings: 3
Calories: 400kcal
Ingredients
- 500 whole shrimps preboiled and defrosted if you use frozen ones
- 2 medium zucchinis
- 3 garlic cloves
- 1/2 white onion
- zest and juice from a lemon
- 100 ml white demi-dry whine I used Savignon Blanc
- 150 g whole-wheat spaghetti pasta
- 1 tbsp low-fat butter 40% fat
- salt and pepper to taste
Garnish
- 1/2 lemon
- 1/2 bundle fresh parsley
Instructions
- Wash and grate the zucchinis. Season with salt and leave in a sieve to dehydrate until the other ingredients are ready.
- In the meantime, peel and devein the shrimps. This is the longest process (took me about 25 minutes), but it is totally worth it to eat the best meat without any concerns.
- Peel and finely slice the garlic cloves and the onion half.
- Add a deep pan to medium heat, then add the butter, the onions, and the garlic clove slices. Cook for 2 minutes while continuously stirring.
- Add the shrimps, season with salt and pepper and cook for another couple of minutes, then add the grated zucchinis, the lemon juice and lemon zest. Cook for 10 minutes.
- In the meantime, boil the pasta according to the package instructions, then drain completely.
- Add the white wine and cook for another 5 minutes on high heat.
- At the end, season with salt and pepper if needed.
- Add the drained pasta to the sauce and mix thoroughly.
- Cut the remaining lemon half in thick slices and add to the pot. Garnish with freshly cut parsley.
Notes
I used an electric kettle to boil the pasta water faster.
