Spaghetti with Zucchini Pesto, Shrimp and Cherry Tomatoes ___

Spaghetti with Zucchini Pesto, Shrimp and Cherry Tomatoes


For the Pesto:

  • 1 pound spaghetti
  • 7 ounces zucchini
  • 1.5 ounces pine nuts
  • 8 fresh basil leaves
  • 1 ounce grated pecorino romano cheese
  • 1 ounce grated Parmigiano cheese
  • 3.5 extra virfin olive oil, plus more for cooking
  • 1 pinch of salt
  • 1 clove of garlic
  • 8 ounces shrimp, shelled and deveined
  • 5 ounces cherry tomatoes


Put a pot of salted water on to boil for the spaghetti.

Finely grate the zucchini then use a hand blender to mix together with pine nuts, basil, parmesan cheese, pecorino cheese, olive oil and a pinch of salt.

In a  saute` pan, brown a clove of garlic in  olive oil and add the cherry tomatoes.

After 4 minutes, add the shrimp and fry until cooked through (2-3 minutes). Remove the garlic.

Cook the spaghetti until al dente. Drain and set aside 1/2 cup of the pasta water.

Add the spaghetti in the  saute` pan, stir them with the shrimp and tomatoes. Turn off the flame and add the zucchini pesto with the pasta water to loosen up the sauce. Serve hot and enjoy!