• Cooking Time:
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  • 5 tablespoons extra virgin olive oil (74ml)
  • 2 garlic cloves, chopped
  • 1 teaspoon dried chili pepper (5g), optional
  • 2 small zucchini, thinly sliced
  • 16 large shrimp
  • 12 cherry tomatoes, halved
  • salt to season
  • a bunch of fresh flat leaf parsley, chopped
  • 1 1/2 cup white wine (352ml)
  • 1 lb paccheri or rigatoni pasta (457g)
  • freshly grated parmigiano cheese, for sprinkling


  • Heat up extra virgin olive oil in a large saucepan.
  • Add garlic, chili pepper, zucchini and fry the zucchini until it is al dente­.
  • Add shrimp, tomatoes, salt, parsley and wine.
  • Cover and let simmer for 5 minutes.
  • While the sauce is cooking, cook the pasta in a pot of boiling salted water. Stir to prevent from sticking together.
  • Remove the shrimp and the zucchini from the pan and set aside, leaving some sauce in the pan.
  • Drain the pasta when it is al dente­ and add to the saucepan.
  • Sprinkle with parmigiano cheese and mix well.
  • Transfer to a serving platter and top with the shrimp and zucchini.
  • Sprinkle with parsley and serve immediately

Author Credit: David Rocco

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