Creamy Zucchini and Shrimp Pasta with Ricotta

Ingredients

• 1 onion (diced)
• 2 tbsp olive oil (divided)
• 2 zucchini (sliced into rounds or half-moons)
• salt (to taste)
• black pepper (to taste)
• 250 g shrimp (peeled and deveined)
• 1 tbsp parsley (chopped)
• 125 g ricotta cheese
• 5 fresh basil (leaves, torn)
• 30 g parmesan cheese (grated)
• 200 g pasta (short pasta like penne or rigatoni)

Steps

1. 1

   Place a pan over medium heat and add a drizzle of olive oil. Add the diced onion and sauté until it begins to soften.

2. 2

   Add the sliced zucchini to the pan with the onions. Season with salt and black pepper.

3. 3

   Cover the pan and cook the zucchini for about 5 minutes until tender. Once cooked, remove the zucchini and onions from the pan and set aside.

4. 4

   In the same pan, add another splash of olive oil and the cleaned shrimp.

5. 5

   Add chopped parsley and a small pinch of salt to the shrimp. Sauté for about 2 minutes until the shrimp are pink and cooked through.

6. 6

   While the shrimp cook, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.

7. 7

   In a mixing bowl, combine the cooked zucchini and onions with the ricotta cheese, fresh basil, and grated parmesan cheese. Mix well to create a creamy sauce base.

8. 8

   Add the cooked shrimp into the zucchini and ricotta mixture. Stir to combine.

9. 9

   Drain the pasta, reserving a small amount of pasta water. Add the pasta to the sauce mixture.

10. 10

    Toss everything together thoroughly, adding a splash of pasta water if needed to loosen the sauce, then serve immediately.

Notes

The chef emphasizes using fresh basil (basilico) and parmesan (parmigiano) for authentic flavor. Ensure the shrimp are fully cleaned and deveined before cooking.

Nutrition per serving

• Main Course
• Pasta
• Seafood
• Italian
• Zucchini
• Ricotta
• Quick Dinner