An Italian in my Kitchen· by Rosemary Molloy★ 4.7 (14)

Zucchini and Shrimp Pasta

Name: Zucchini and Shrimp Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4, 4 servings
Cuisine: italian
Ingredients: 2-3 medium zucchini cut into slim wedges; ½ pound fresh or frozen medium shrimp (250 grams); ¼ cup olive oil (50 grams); ¼ tablespoons chopped fresh Italian parsley (divided); 1-2 cloves garlic minced; 1 teaspoon oregano (3/4 gram); ½ teaspoon salt (2 1/2 grams); 1-2 dashes hot pepper flakes to taste; 2-3 tablespoons chopped fresh parsley; 3-4 cups cooked pasta (rigatoni or penne)

Nutrition Facts

Per serving · recipe makes 4 · 40m total

Servings

Calories

19% of a 2,000 cal day

381KCAL

Protein

21g43%

% DAILY VALUE

Total Fat14g

18%

Saturated2g

11%

Unsaturated12g

—

Total Carbs42g

15%

Fiber4g

13%

Total Sugars4g

—

incl. Added Sugars0g

Starch35g

—

Sodium613mg

27%

% Daily Value is based on a 2,000 calorie day.

Tender shrimp and crisp zucchini tossed with pasta, garlic, and olive oil. Light and fresh, flavored with oregano and parsley for an easy weeknight dinner.

Ingredients

4 SERVINGS

2–3medium zucchini — cut into slim wedges
250 gfresh or frozen medium shrimp — ½ lb
50 golive oil — ¼ cup
¼ tbspchopped fresh Italian parsley — divided
1–2garlic — minced
1 tsporegano — ¾ g
2½ gsalt — ½ tsp
1–2 dashhot pepper flakes
2–3 tbspfresh parsley — chopped
3–4 cupscooked rigatoni — or cooked penne

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

40m total

Read the method on An Italian in my KitchenRosemary Molloy’s original page

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Nutrition is estimated by Chive from the ingredients above, per serving.

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