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🍝 Light Zucchini Shrimp Pasta

692 kcal · 30 min · 4 servings

Light Zucchini Shrimp Pasta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the shrimp thaw overnight in the refrigerator.
  2. 2. Wash the shrimp the next day and pat them dry with a kitchen towel.
  3. 3. Wash the zucchini, trim the ends, and cut it into rough chunks.
  4. 4. Halve the onion and peel it.
  5. 5. Peel the garlic.
  6. 6. Wash the basil, shake it dry, and pluck the leaves off the stems.
  7. 7. Wash the thyme, shake it dry, and pluck the leaves off the stems.
  8. 8. Chop the basil in the mixing container for 4 seconds on speed 8.
  9. 9. Transfer the chopped basil into a separate bowl.
  10. 10. Chop the onion and garlic in the mixing container for 4 seconds on speed 8.
  11. 11. Scrape down the sides of the container with a spatula.
  12. 12. Add the zucchini chunks and chop everything for 4 seconds on speed 6.
  13. 13. Add 2 tablespoons of olive oil and sauté the mixture for 4 minutes on the sauté setting.
  14. 14. Bring about 5 liters of salted water to a boil in a pot.
  15. 15. Add the spaghetti to the boiling water and cook for approx. 9 minutes until al dente.
  16. 16. Pour the heavy cream into the mixing container.
  17. 17. Season the cream with salt and pepper.
  18. 18. Cook the cream for 10 minutes on speed 1 at 100 degrees Celsius.
  19. 19. Heat 2 tablespoons of olive oil in a frying pan over medium to high heat.
  20. 20. Sauté the shrimp in it for approx. 4 minutes.
  21. 21. Season the shrimp with salt and pepper.
  22. 22. Drain the spaghetti in a colander.
  23. 23. Add the thyme and basil to the zucchini sauce.
  24. 24. Season the sauce with salt and pepper to taste.
  25. 25. Plate the spaghetti with the zucchini.
  26. 26. Serve the pasta with the shrimp.

Nutrition per serving