Authentic home cooking from Italy, with US measurements. 
Spaghetti with Zucchini, Basil, Pistachio Pesto, and Shrimp
A quick and delicious dish with the flavors of the sea and the garden.
Spaghetti with Zucchini, Basil, Pistachio Pesto, and Shrimp
A quick and delicious dish with the flavors of the sea and the garden.
Open in Cookpad AppSteps
- 1
Wash the zucchini and grate them using a coarse grater. Place the grated zucchini in a colander to drain excess water. Wash and thoroughly dry the basil. In a blender or food processor, combine the zucchini, basil, pistachios, a pinch of salt, and 4 to 5 tablespoons of extra virgin olive oil. Blend until smooth.
- 2
Peel and clean the shrimp, removing some of the shells. In a skillet, heat 3 tablespoons of extra virgin olive oil with a garlic clove (remove the garlic before adding the pasta) and a small piece of red pepper. Once hot, add the shrimp and quickly sauté on both sides. Add the sparkling wine or white wine and let it evaporate.
- 3
Cook the spaghetti in salted boiling water until al dente. Drain and add the spaghetti to the skillet with the shrimp. Toss well to combine with the shrimp sauce. Turn off the heat and add the zucchini pesto, mixing well with tongs.
- 4
Serve the pasta onto plates and top with grated lemon zest and chopped pistachios.
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