Zucchini and Shrimp Pasta recipe - ingredients, nutrition and when to eat it
Zucchini and shrimp are sautéed with garlic and olive oil, then lightly tossed with pasta.
Zucchini and shrimp are sautéed with garlic and olive oil, then lightly tossed with pasta. The plump shrimp, tender zucchini, and fragrant garlic make this a fresh-tasting choice for lunch or dinner.
Western · 25 minutes to cook
Nutrition (per 406.2g serving): 494.6 kcal · protein 27.9g · carbohydrate 56g · fat 16.1g · sodium 440.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Shrimp can turn tough if overcooked, so add the zucchini and pasta as soon as the shrimp turn pink, then finish cooking.
Tips: Cut the zucchini into pieces that aren’t too thin so they hold their shape and texture after sautéing.
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Ingredients (1 serving)
- Cooked pasta — 180 g
- Shrimp — 100 g
- Korean zucchini — 0.5 pc
- Garlic — 2 clove
- Olive oil — 1 Tbsp
- Salt — 1 g
- Ground black pepper — 0.2 g
- Parmesan cheese — 5 g