These courgette and prawn mezze sleeves are a really tasty and elegant Italian seafood pasta recipe, made with thinly sliced courgettes and delicious spicy garlic prawns. This is a simple and easy to make recipe that is perfect for weeknights as it takes very little time to prepare!
Pasta with zucchini and shrimp or shrimp is a popular summer pasta dish. Of course, there are different versions of this recipe. Some include ingredients such as saffron, cream, tomatoes or other vegetables. This version is very simple. But simple doesn't mean bland. It's a really tasty recipe and quite simple to make.
A little history of courgettes!
Although the French and English call them courgettes and some call them courgettes, courgettes are better known as…well courgettes!! As you can imagine the word “zucchini” is Italian! The word derives from the Italian 'zucca' meaning squash or pumpkin and the suffix 'ini or ina (= a courgette) is used for the diminutive form to mean 'small'. So, little pumpkin.
Although squash and gourds originally arrived in Europe from the Americas in 16th century, courgettes were first developed in Italy in the 19thth century. They didn't reach the United States until the 1920s. Apparently, it was Italian immigrants who brought zucchini seeds with them to the United States and grew the vegetable there!
Courgettes are an excellent summer vegetable found in many Italian recipes. Italians use this vegetable (which is actually botanically a fruit) in soups, side dishes, omelettes, pancakes, and pastas, like this zucchini and shrimp pasta recipe. Courgettes, in fact, are used in many pasta recipes, especially vegetarian ones or with salmon and prawns.
ingredients
Shrimp: For this recipe you can use either fresh or frozen raw shrimp or prawns. Fresh shrimp are preferable for their texture and taste, but if they are not available, frozen raw shrimp tails (headless) are a good alternative.
If you have whole fresh shrimp, do not remove the skin at all. Leaving some whole will add more flavor and make the finished dish more sophisticated!
Zuchinis: In this recipe I used two types of courgettes, the common dark green ones and what Italians call white courgettes. Here in Italy there are different types of courgettes, including round ones. They are great for stuffing and baking! You can also just use the darker green ones.
Pasta Half Sleeves: I made this recipe with half sleeve pasta tubes; however, feel free to replace them with other pasta tubes such as penne or even spaghetti or linguine.
Garlic cloves: Essential for adding depth and a touch of flavor to the dish.
capers: They add a pleasant salty touch to the dish, enhancing the overall aromatic profile with their salty and spicy notes.
Extra virgin olive oil: use a good quality oil for sautéing; it will enrich the flavors of your ingredients and add a subtle depth to the overall dish.
White wine: Adds acidity and complexity to the sauce. If you prefer not to use wine, replace it with a mixture of vegetable broth and a touch of lemon juice to add some acidity and liven up the dish.
Chilli Flakes or Fresh Chilli: adjust the quantity according to your taste.
Expert advice
Slice the courgettes: Slice the courgettes very finely to cook them quickly and prevent the prawns from overcooking. You can use a sharp knife or even a mandolin to get faster, more even slices.
Preparation of fresh shrimp: If your shrimp haven't been peeled or stripped, here's what to do:
- Rinse the shrimp: Start by rinsing the shrimp under cold running water to remove any surface residue.
- Peel the shrimp: Remove the head (if still attached) and legs. Then, hold the shrimp in one hand and gently peel the shells with the other.
- Shrimp development: Use a small knife to make a shallow cut along the back of the prawns. This will expose the dark vein (intestinal tract). Carefully lift and extract the vein with the tip of the knife or using your fingers.
- Final rinse: After racking, rinse the prawns one last time under cold water to remove any remaining residue. Set aside for cooking.
Step by step instructions
1) In a large skillet or cast iron skillet, heat the olive oil over medium heat. Add the minced garlic and chilli and sauté for about a minute until fragrant. Add the shrimp and capers to the pan. Cook for 5 minutes until the prawns change colour.
2) Pour in the white wine and let the alcohol evaporate. Add the courgettes and ½ glass of water. Season with salt and pepper. Cover with a lid and cook for about 10 minutes or until the courgettes are tender. Stir occasionally with a wooden spoon.
3) While the courgettes and prawns are cooking, bring a pan with plenty of water to the boil. Add salt, then bring to the boil again and cook the pasta al dente according to the instructions on the package.
4) Drain the pasta and add it to the pan with the courgettes and prawns. Mix everything well.
5) Serve immediately, garnishing if necessary with additional chilli flakes or chopped fresh parsley.
Storage and leftovers
Allow the zucchini and shrimp pasta to cool to room temperature before transferring to an airtight container. Place it in the refrigerator, where it will stay fresh for up to 2 days.
To reheat leftovers, place pasta in a microwave-safe container and cover. Heat on medium heat for about 2 minutes, then stir. Continue heating in 30-second intervals, stirring occasionally, until the dish is thoroughly heated.
Frequent questions
Absolutely! Frozen shrimp are perfect for this dish. Just be sure to thaw them completely before cooking to ensure they don't release too much water and brown well.
This dish is ideal during the summer months when both courgettes and prawns are in season. The fresh zucchini is at its peak and the shrimp are plentiful, making it the perfect time to enjoy this recipe.
Absolutely! Once prepared, let the dish cool to room temperature and serve it as is, or you can store it in the refrigerator and serve it cold.
Other recipes you might like:
If you try this recipe for mezze sleeves with courgettes and prawns, I would be happy to know what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Enjoy your meal!
Pasta With Courgettes And Shrimps
These courgette and prawn mezze sleeves are a really tasty and elegant Italian seafood pasta recipe, made with thinly sliced courgettes and delicious spicy garlic prawns.
ingredients
- 14 oz pasta half sleeves or other pasta tubes
- 14 oz prawns or crayfish I used frozen prawn tails
- 3-4 zuchinis
- 2 Cloves garlic peeled and chopped
- 1 table spoon capers
- 2-3 table spoon extra virgin olive oil
- ½ glass White wine
- ½ teaspoon chilli flakes or 1 teaspoon of chopped fresh chilli
- salt for pasta and to taste
- black pepper taste
- 1 handful fresh parsley (optional)
Instructions
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In a large skillet or cast iron skillet, heat the olive oil over medium heat. Add the minced garlic and chilli and sauté for about a minute until fragrant. Add the shrimp and capers to the pan. Cook for 5 minutes until the prawns change colour.
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Pour in the white wine and let the alcohol evaporate. Add the courgettes and ½ glass of water. Season with salt and pepper. Cover with a lid and cook for about 10 minutes or until the courgettes are tender. Stir occasionally with a wooden spoon.
-
While the courgettes and shrimp are cooking, bring a pan with plenty of water to the boil. Add salt, then bring to the boil again and cook the pasta al dente according to the instructions on the package.
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Drain the pasta and pour it into the pan with the courgettes and prawns. Mix everything well.
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Serve immediately, garnished with additional red pepper flakes or chopped fresh parsley, if desired.
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Nutrition
Calories: 538kcalCarbohydrates: 81GProtein: 29GFat: 10GSaturated fats: 1GPolyunsaturated fats: 2GMonounsaturated fat: 5GTrans fats: 0.01GCholesterol: 126mgSodium: 642mgPotassium: 744mgFiber: 5GSugar: 6GVitamin A: 561UIC vitamin: 28mgSoccer: 105mgIron: 2mg
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