Recipes from Italy · by Silvana Nava
Shrimp Pasta Salad with Zucchini and Lemon
NUTRITION · PER SERVING20M COOK
CAL 27%·PRO 52%
CARBS 66G49% OF CAL
3G FIBER60G OTHER3G TOTAL SUGAR
FAT 21G34% OF CAL
1G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light summer pasta salad with shrimp, fresh zucchini, and basil dressed with lemon and olive oil. Bright, seafood-forward, and perfect for warm weather meals.
mainitalianpastasaladshellfish🍲 stockpot🍳 skilletdairy free
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 300 g shrimp (- ~10 oz, net weight)
- 350 g medium shell pasta (- ~12 oz)
- 3 medium zucchini
- 80 ml extra virgin olive oil (- ~6 tablespoons)
- 1 organic lemon (- juice and zest)
- 1 garlic clove
- 10-12 fresh basil leaves
- salt (- to taste)
- black pepper (- to taste)
At a glance
PER SERVING · TIME 20M
CAL 27%·PRO 52%
CARBS 66G49% OF CAL
3G FIBER60G OTHER3G TOTAL SUGAR
FAT 21G34% OF CAL
1G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 283mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 226mg
- Calcium
- 55mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 283MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.