Casereccia pasta with zucchini and shrimp

Raphaela Cozzini


I love to create dishes with products I have in my house and I try to use fresh and organic vegetables, preferably coming from my garden. This is what I made yesterday . You can use any type of pasta but this one called "casereccia " is what I think perfect . Enjoy !

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20 Min
20 Min
Stove Top


1 kg
pasta of choice ( i'm using casereccia pasta )
2 c
shrimp, shelled
3 or 4
small zucchini
1/2 c
white dry wine,( i use a glass of pinot grigio )
clove of garlic
pepperoncini peppers
1 bunch
italian parsley ( chopeed )


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1In Italy there are many tips of pasta . Here are some

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2Use pasta casereccia

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3Here are all the ingredients for this recipe

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4Garlic, peperoncino and parsley

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5in a skillet pan cook the garlic, chili with two tablespoons of extra virgin olive oi

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6zucchini chopped

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7Add chopped zucchini and cook for 5 minutes

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8add chopped and peeled tomatoes and cook for a couple o minutes . Add salt and pepper

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9Add shrimps and a 1/2 of glass of white wine. Cook for 3 minutes. Stop and set aside

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10Cook the pasta in salty water till " Al dente " ( this means not to over cook )

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11Ad the pasta to the pan with the zucchini and shrimps and stir . Before serving add chopped parsley !

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12Sometimes I like to sprinkle with Parmiggiano cheese but it depends if you like it on fish

About this Recipe

Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy