Pasta Calamarata with Shrimps and Zucchini
The pasta calamarata with shrimps and zucchini is a simple, fresh and light dish, particularly suited to the advent of summer.
The preparation is really fast, so we can define it as one of those clever recipes that help to solve a lunch for many guests with minimal effort and maximum results .
As it happens every time we prepare a simple dish, realized with very few ingredients, what counts most is the quality of the ingredients we use.
For this recipe of pasta, I prefer the pink shrimps as that have a delicate taste that, in my opinion, is ideal to be combined with the one of zucchini.
The pasta I love to cook is the one typical of Gragnana that remaind al dente and does not give create that unpleasant slimy and sticky effects so typical of poor quality pasta.
So, here is my recipe: simple, fast, tasty for a surf and turf pasta dish of great effect.
The preparation is really fast, so we can define it as one of those clever recipes that help to solve a lunch for many guests with minimal effort and maximum results .
As it happens every time we prepare a simple dish, realized with very few ingredients, what counts most is the quality of the ingredients we use.
For this recipe of pasta, I prefer the pink shrimps as that have a delicate taste that, in my opinion, is ideal to be combined with the one of zucchini.
The pasta I love to cook is the one typical of Gragnana that remaind al dente and does not give create that unpleasant slimy and sticky effects so typical of poor quality pasta.
So, here is my recipe: simple, fast, tasty for a surf and turf pasta dish of great effect.
- Preparation time : 20 minutes
- Cooking time : 15 minutes
- Cost: Medium
- Difficulty: Easy
Ingredients for 4 people:
- 350 gr. (12.35 oz) pink shrimp
- 3 small zucchini
- 1 clove of garlic
- 400 gr. (14.11 oz) pasta of Gragnana calamarata type
- 5 tablespoons extra virgin olive oil
- salt and pepper q.b.
Clean the prawns by depriving them of the carapace and the internal thread, and cut into 2 parts.
Clean the zucchini and grate them using the large holes side of your grater .
Peel the garlic clove and remove the inner core .
Now that you have ready all the ingredients you need, boil plenty of water in a large bowl and cook the calamarata pasta: the cooking time of the pasta is enough to prepare the sauce.
Heat the extra virgin olive oil in a large skillet. Fry the garlic for a few minutes: it should be light brown but do not burn.
Remove the garlic and saute zucchini for a few minutes, then add the shrimps and saute for 5 minutes.
Add salt and chili at taste.
Drain the pasta al dente and season it in the sauce, tossing a few minutes to let it gain flavour: the dish is ready .
As you can see , promise kept : easy, simple , fast and .. for the taste, judge for yourself and let me know!
Clean the zucchini and grate them using the large holes side of your grater .
Peel the garlic clove and remove the inner core .
Now that you have ready all the ingredients you need, boil plenty of water in a large bowl and cook the calamarata pasta: the cooking time of the pasta is enough to prepare the sauce.
Heat the extra virgin olive oil in a large skillet. Fry the garlic for a few minutes: it should be light brown but do not burn.
Remove the garlic and saute zucchini for a few minutes, then add the shrimps and saute for 5 minutes.
Add salt and chili at taste.
Drain the pasta al dente and season it in the sauce, tossing a few minutes to let it gain flavour: the dish is ready .
As you can see , promise kept : easy, simple , fast and .. for the taste, judge for yourself and let me know!
No comments: