John Myers
Penne with Shrimp and Zucchini in Tomato Cream
The perfect penne with shrimp and zucchini in tomato cream recipe with a picture and simple step-by-step instructions.
- 400 g King prawns
- 400 g Pasta (penne)
- 200 ml Cream
- 3 piece Small zucchini with flower
- 3 piece Garlic cloves
- 3 piece Tomatoes
- 1 piece Spring onion
- 1 piece Shallot
- 1 piece Organic lemon
- 100 ml White wine (Pinot Blanc)
- 2 tsp Tomato paste
- 0,5 tsp Sugar
- 1 tsp Fresh thyme leaves
- 10 piece Fresh basil leaves
- 2 tbsp Parmesan
- 1 tsp Butter
- 5 tbsp Olive oil
- 2 tsp Sea-Salt
- This wonderful pasta dish is great to prepare and then ready in less than ten minutes.
- To begin with, wash off the shrimp tails, pat dry with kitchen paper and place in a bowl.
- Rinse the lemon with hot water, dry it and finely grate half of the peel and add to the shrimp. Make sure you don’t get anything white from the lemon, otherwise the dish will turn out bitter later.
- Carefully remove the flowers from the zucchini from the garden. If you don’t have zucchini in the garden and therefore don’t get any flowers when shopping, that’s fine. The flowers just look beautiful. Wash the zucchini and cut them into pieces about 1cm wide. Add the zucchini to the prawns in the bowl.
- Peel the garlic cloves and squeeze two with the prawns and zucchini. Add three tablespoons of olive oil and the thyme leaves and stir well. Let everything marinate for at least 15 minutes.
- Peel the shallot and cut it into small cubes, chop off the roots of the spring onion and then cut off the lower white and light green part. Pick up the green, we’ll need that later. Halve the lower part lengthways and also cut into small cubes. Peel the last clove of garlic and cut into very fine slices.
- Put the pan on the stove and let it get really hot. Then add two tablespoons of olive oil to the pan and fry the prawns and zucchini on all sides. After about 3 minutes, take the prawns and zucchini out of the pan and set them aside.
- Reduce the heat to a low level and add the butter, the shallot, the spring onion cubes, the garlic, the sea salt and the sugar to the pan. Let everything simmer for about 5 minutes, it shouldn’t take any color.
- If you want to finish the dish later, the pasta cooks two minutes less than stated on the package. When the cooking time is up, pour the pasta through a sieve and rinse it with the coldest possible water until it has completely cooled down.
- Put the tomato paste in the pan and turn the heat a little higher. After about 3 minutes, extinguish with the white wine and let the liquid reduce by a third. Then add the cream and the grated Parmesan and let everything simmer for 5 minutes on a low heat with the lid closed, until the pasta is ready. If you want to finish the dish later, you can turn off the stove now.
- Remove the stalks and the kernels from the tomatoes, then cut them into cubes. Pluck the leaves from the zucchini blossom and tear them off a little; you cannot use the inside. Cut the basil leaves into strips, the green from the spring onions into fine rings.
- To finish the dish, first bring the sauce to a simmer in the pan. Then just follow the rest of the steps.
- When the pasta is ready, add it to the sauce, set the hob to a higher heat and stir everything well. After a minute add the prawns, zucchini and diced tomatoes, toss everything well again. After another minute, add the basil, zucchini flowers and the rings of the spring onion, toss again, season to taste and serve immediately.
- Now you can relax and enjoy this delicious dish!
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