Pasta With Zucchini, Shrimp and Saffron Recipe

Name: Pasta With Zucchini, Shrimp and Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup extra-virgin olive oil; 3 medium zucchini, cut into thin rounds; 1 pound fresh tagliolini or fettuccine; 1/2 cup chicken or vegetable stock; 1/2 teaspoon saffron threads; 1 pound medium shrimp, peeled, deveined and cut into 1/2-inch pieces; 2 ripe tomatoes, peeled, seeded and chopped; 1 clove garlic, minced; 10 fresh basil leaves, thinly sliced; 1 tablespoon unsalted butter; Kosher salt and freshly ground black pepper to taste; Parmesan cheese

Servings: persons

⅓ cup extra-virgin olive oil
3 medium zucchini, cut into thin rounds
1 pound fresh tagliolini or fettuccine
1/2 cup chicken or vegetable stock
1/2 teaspoon saffron threads
1 pound medium shrimp, peeled, deveined and cut into 1/2-inch pieces
2 ripe tomatoes, peeled, seeded and chopped
1 clove garlic, minced
10 fresh basil leaves, thinly sliced
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper to taste
Parmesan cheese

1
Place the oil in a large skillet set over medium heat.
2
Working in batches, brown the zucchini rounds in the hot oil until golden, about 2 to 3 minutes.
3
Scoop the rounds out of the pan with a slotted spoon and drain them on paper towels.
4
Repeat until all the zucchini is cooked.
5
Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
6
Meanwhile, combine the stock and saffron in a small saucepan and bring just to a boil.
7
Set aside.
8
Place the skillet in which the zucchini has cooked back over high heat.
9
If there is less than 1 tablespoon of oil remaining in the pan, add a bit more.
10
When the oil is very hot, add the shrimp and cook, stirring, until they are just cooked, about 2 minutes.
11
Add the tomatoes and garlic and cook for an additional 2 to 3 minutes.
12
Add the stock, basil and butter, and season to taste with salt and pepper.
13
Drain the pasta and immediately add it to the pan with the sauce.
14
Toss quickly over low heat until combined.
15
Serve immediately with grated Parmesan on the side.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ⅓ cup extra-virgin olive oil, 3 medium zucchini, cut into thin rounds, 1 pound fresh tagliolini or fettuccine, 1/2 cup chicken or vegetable stock, and more.

Yes, Pasta With Zucchini, Shrimp and Saffron falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Zucchini, Shrimp and Saffron

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