A fresh and light summer recipe with zucchini and shrimp, ideal for beach lunches or office lunches.
Step 1 of 5: Cook the pasta in plenty of salted water; meanwhile prepare the dressing with the zucchini and shrimp mixture.
Step 2 of 5: In a pan, pour in the extra virgin olive oil, add the garlic, and sauté for a few minutes. Add the zucchini and shrimp mixture and cook for 15 minutes, covered with a lid. During cooking it may release a little water; if so, remove the lid halfway through.
Step 3 of 5: Cut the datterini tomatoes and add them a few minutes before the end of the dressing cooking time, then salt.
Step 4 of 5: Drain the pasta under cold water, place it on a tray, and drizzle with extra virgin olive oil so it does not stick; add the dressing only after the pasta is cold.
Step 5 of 5: Add the basil leaves and serve.
Recipe by Manu food writer
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Crustaceans
| Average values | Per serving403 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,116 kJ506 kcal | 525 kJ126 kcal |
| Fat | 9.43 g | 2.34 g |
| of which saturated fatty acids | 1.53 g | 0.38 g |
| Carbohydrates | 63.07 g | 15.65 g |
| of which sugars | 5.12 g | 1.27 g |
| Fibre | 2.9 g | 0.72 g |
| Protein | 45.9 g | 11.39 g |
| Salt | 0.32 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
