processing
logo
basket
search bar
user
phone
share
 
  • Contact Us
  • View Videos
    Store Video Department Tour Media
  • What's New
  • About A&V
  • Catering
  • Gift Baskets
  • Events
  • Recipes
  • Account
  • Login
  • call us @ 1-212-452-0690
  • upper east side location
  • greenwich village location
  • send us an email
  • facebook
  • instagram
  • twitter
Questions?  Give us a call    212.452.0690
Login
 
Account
 
Your Basket
Agata & Valentina Logo
Facebook
instagram
twitter
What's New
 
Catering Menus & Pricing
 
Classes & Events
 
Recipes from agata
 
View Videosabout our market
Store Video Department Tour Media
 
Gift Baskets
 
About A&V & Stores

OUR NEW AGATA & VALENTINA GLUTEN FREE STORE IS ONLINE!!!

Shop Mercato.com Grubhub
 
Agata & Valentina Logo
  • Login
  • Account
  • Wishlist
  • Cart
Agata & Valentina Logo
  • Account
  • Home
  • Product Finder
  • Advanced Search
  • Contact Us
  • Login

Recipes Blog

Skip Navigation Links.
Expand MeatsMeats
Expand FishFish
Expand VegetablesVegetables
Collapse PastaPasta
Pasta al Cavolfiore (Cauliflower)
Pasta al Pomodoro Crudo
Pasta e Piselli
Pasta with Zucchini and Shrimp
Penne with Dandelion Greens, White Beans & Pancetta
w2m Cassoulet, Italian-Style
Expand SoupsSoups
Expand Side DishesSide Dishes

Pasta with Zucchini and Shrimp



Shrimp
Fresh peas are a natural match for orecchiette pasta - the "little ears" are just concave enough to nestle one pea. In Southern Italy they are also combined with cavatelli - the tightly clenched pasta shells.

This recipe uses prosciutto and mushrooms for additional flavor, but you can omit them and still have a very tasty dish. If you prefer rice to pasta as your starch of choice, you can spoon this pea melange over steamed Basmati rice. It would make a wonderful side for grilled or roasted fish.
Serves: 4
Ingredients:

1 garlic clove
6 tbs. extra virgin olive oil
¾ lb. small zucchini, diced
4 large tomatoes, diced
8 oz. medium shrimp, shelled & deveined
1 fresh chile pepper (optional)
fresh basil leaves
¾ lbs. pasta
sea salt and fresh ground black pepper to taste


Directions:

Saute the garlic with the olive oil in a large sauce pan over low heat until light gold.
Add the zucchini and cook, raising the heat to high, until lightly browned. Add the tomatoes, shrimp, the chile pepper (if using), basil and - if necessary – 2-3 tbs. water.
Stir over heat until shrimp is just cooked through and still tender, and then turn off heat.

In the meantime, cook the pasta to al dente in boiling, salted water.

Drain pasta and gently mix with the sauce.

email this recipe | print this recipe

Products suggested for this recipe:

Sign up for the latest news and promotions from Agata & Valentina!

Subscribe To Email List

Enter your email address below to subscribe to A&V Newsletter.

about us

about us

  • history
  • press
  • employment at a&v
  • contact us
Facebook Instagram Twitter
  • history
  • press
  • employment at a&v
  • contact us
Facebook Insagram twitter

learn more

learn more

  • catering / home shopping / Corporate
  • delivery rates & policies
  • shipping policy
  • Frequently Asked Questions (FAQ)
  • gift card policy
  • privacy policy
  • terms & conditions
  • Return Policy
  • catering / home shopping / Corporate
  • delivery rates & policies
  • shipping policy
  • Frequently Asked Questions (FAQ)
  • gift card policy
  • privacy policy
  • terms & conditions
  • Return Policy

visit our store

visit our store

UPPER EAST SIDE
1505 FIRST AVENUE
NEW YORK CITY, NY 10075
MON-SUN 8AM-9PM

UPPER EAST SIDE
1513 FIRST AVENUE - GLUTEN FREE
NEW YORK CITY, NY 10075
MON-SUN 8AM-9PM
I CAN'T BELEIVE IT'S GLUTEN FREE!



UPPER EAST SIDE
1505 FIRST AVENUE
NEW YORK CITY, NY 10075



Copyright © 2024 Agata & Valentina. All rights reserved.