Pasta Zucchine e Gamberi




Today, I am making an amazingly delicious recipe I learned of while in Italy. It was given to me by an astonishing self-taught chef. Her name is Cinzia Chyurlia from Villa Geggianello in Tuscany. This is a recipe that is made mainly in southern Italy in quaint little fishing villages where seafood is fresh and plenty. It is a snap to make and everyone will love it!

For the ingredients you will need fresh medium-sized shrimp, salt, pepper, white wine, parsley, powdered saffron, garlic and olive oil. For the sauce, first fry a clove of crushed garlic in olive oil. When golden, remove garlic from the pan and add the courgettes (Julienne Style). Sautee courgettes for ten minutes then add the peeled shrimp which have been marinating for ten minutes in white wine. Cook courgettes and shrimp together on low heat for ten minutes adding salt, pepper and at the very end, saffron powder. Boil the pasta until “al dente” and drain, preserving a bit of liquid from cooking. Next, mix pasta with the courgettes and shrimp. let it all incorporate and if need be, add a little of the pasta cooking water. Plate, and garnish with chopped parsley and fresh ground pepper.

My wine pairing suggestion is the Nestor Greco di Tufo from Tenuta Cavalier Pepe in the Campania Region of southern Italy…Of course many whites go well with seafood but I am a firm believer that pairing regional foods with regional wines is an amazing combination. Hope you like it!

Categories: Pairings

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