← All recipes

🍝 Fusilli with Shrimp and Zucchini

594 kcal · 30 min · 4 servings

Ingredients

• 400 g Fusilli (spiral pasta)
• 5 tbsp olive oil
• 3 small zucchini
• 1 garlic clove
• 1 shallot
• 400 g shrimp (ready for cooking)
• salt
• pepper (from the mill)
• 0.5 bunch basil

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Remove the hard ends of the zucchini.
3. 3. Cut the zucchini into thin strips.
4. 4. Peel the garlic clove.
5. 5. Peel the shallot.
6. 6. Finely chop the garlic.
7. 7. Finely chop the shallot.
8. 8. Heat the olive oil in a large pan.
9. 9. Add the chopped garlic and shallot to the hot pan.
10. 10. Sauté the vegetables briefly.
11. 11. Add the zucchini strips to the pan.
12. 12. Fry the vegetables over medium heat for about 5 minutes.
13. 13. Stir the vegetables occasionally.
14. 14. Add the shrimp to the pan.
15. 15. Stir the shrimp into the vegetables.
16. 16. Sauté the shrimp briefly.
17. 17. Season the mixture with salt.
18. 18. Season the mixture with pepper.
19. 19. Bring water to a boil in a pot.
20. 20. Salt the boiling water.
21. 21. Cook the fusilli in the salted water until al dente.
22. 22. Drain the pasta.
23. 23. Let the pasta drain well.
24. 24. Wash the basil.
25. 25. Separate the basil leaves from the stems.
26. 26. Cut the basil leaves into thin strips.
27. 27. Mix the drained pasta with the shrimp and zucchini mixture.
28. 28. Sprinkle the finished dish with the basil strips.
29. 29. Serve the pasta immediately.

Nutrition per serving

• kcal: 594
• Protein: 35 g · Fett/Fat: 16 g · Carbs: 76 g