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Zucchini and Shrimp Spaghetti

At a Glance

Prep
15 minutes
Cook
20 minutes
Total
40 min
Servings
8.00 serving(s)

Categories

  • pasta with seafood

Cuisine

  • Italian

Cooking Method

  • Stovetop

Difficulty

  • Easy

Dietary

  • updated

Servings & Nutrition

Original recipe serves 8. Current scale: 1x.

Calories 700 per serving 5600 for selected servings
Fat 40g per serving 320g for selected servings
Sugar 5g per serving 40g for selected servings
Protein 32.5g per serving 260g for selected servings
Carbohydrates 67.5g per serving 540g for selected servings

Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.

This recipe for Zucchini and Shrimp Spaghetti brings together 4 green zucchini, 1/2 onion, 1 garlic clove in a practical dish for home cooking. It takes about 40 min to prepare and cook. It makes approximately 8 servings.

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Ingredients

  • 4 green zucchini
  • 1/2 onion
  • 1 garlic clove
  • 1 tablespoon butter
  • 8 ounces fat-free evaporated milk
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup parmesan cheese
  • 1/4 teaspoon pepper
  • 16 ounces angel hair pasta
  • 2 lbs baby shrimp

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Instructions

  1. Using a cheese grater shred zucchini and onion than mince garlic place all three in a non stick skillet with 1 tablespoon of butter to saute on medium heat for about 5 minutes until onion is transparent in appearance.

  2. Mix milk and cornstarch til disolved

  3. Add milk mixture to the zucchini cook until mixture comes to boil. Add parmesan cheese and salt and pepper to taste. Put sauce aside in pan to keep warm until noodles are cooked.

  4. Cook shrimp in boiling water for 1 minute - place in serving bowl.

  5. Drain noodles and toss with sauce. Serve immediately for best taste. Use shrimp to garnish on each plate.

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