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Shrimp Pasta Salad with Zucchini and Lemon
Shrimp Pasta Salad with Zucchini and Lemon is a light, flavorful, and refreshing Italian summer recipe. When the weather is hot, we crave something fresh, but without giving up on taste.Pasta salad is a classic in Italian cuisine during the warmer months, and this version captures all the bright flavors of summer and the sea.You can use fresh shrimp for a more intense flavor, but frozen shrimp work well too. Add tender zucchini and a fragrant organic lemon - both the juice and zest - for a burst of citrusy freshness.
Ingredients
- 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
Instructions
- Wash the zucchini and trim off the ends. Slice them into thin rounds or half-moons.
- In a large skillet, heat 2 to 3 tablespoons of extra virgin olive oil with a peeled garlic clove. After about a minute, add the zucchini slices. Cook over medium heat for around 10 minutes, stirring occasionally, until tender but not mushy.
- Bring a large pot of salted water to a boil. Add the shell pasta and stir well. Cook until al dente according to package instructions.
- While the pasta and zucchini are cooking, make the dressing.
- In a bowl, combine about 50 ml (roughly 3 tablespoons) of extra virgin olive oil with the juice of one lemon.
- Season with salt and pepper to taste. Add a handful of fresh basil leaves, torn by hand. Whisk everything together with a fork until well combined. Set aside.
- Once the zucchini are cooked but still slightly firm, add the raw shrimp to the pan. Season lightly with salt and cook for 3–4 minutes, until the shrimp turn pink and opaque. Turn off the heat and let everything cool.Note: If using pre-cooked shrimp, simply add them to the zucchini after turning off the heat.
- Drain the pasta and let it cool slightly. Transfer it to a large mixing bowl and drizzle with a bit of olive oil to prevent sticking.
- Once the shrimp and zucchini mixture has cooled, add it to the pasta and toss gently.
- Pour the lemon and basil dressing over the pasta salad and mix well.
- Finish with a bit of freshly grated lemon zest and garnish with extra basil leaves before serving.
Nutrition
Serving: 100gCalories: 584kcalCarbohydrates: 73gProtein: 29gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.003gCholesterol: 121mgSodium: 107mgPotassium: 820mgFiber: 5gSugar: 7gVitamin A: 353IUVitamin C: 41mgCalcium: 100mgIron: 2mg
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