Trofie shrimp and zucchini

Trofie Shrimp and Zucchini or Trofie Gamberetti e Zucchine is a delightful pasta dish that combines the elegance of fresh shrimp, the crispness of zucchini, and the unique shape of trofie pasta. Originating from the coastal regions of Italy, this dish pays homage to the bountiful seafood and fresh produce found in the Mediterranean. Trofie, a pasta variety with a twisted shape, perfectly captures the flavors of the sea and the garden. The sauce, infused with garlic, white wine, and a touch of lemon, enhances the natural sweetness of the shrimp and the freshness of the zucchini. Trofie Gamberetti e Zucchine is a celebration of the coastal culinary traditions that highlight simplicity, quality ingredients, and exquisite taste.


  • Moderate

Wine Pairings

  • Not Available

Servings For :

  • 4 People


  • Approximately 30 minutes of preparation and cooking


  • Moderate

Italy Region

  • Liguria


  • Not Available


  • 400g (about 14 oz) of trofie pasta
  • 300g (about 10.5 oz) of shrimp, peeled and deveined
  • 2 zucchini, thinly sliced
  • 3 cloves of garlic, minced
  • 1/2 cup of dry white wine
  • Zest of 1 lemon
  • Fresh parsley, chopped
  • Extra virgin olive oil
  • Salt and black pepper to taste
  • Red pepper flakes (optional, for heat)


  1. In a large pot, bring salted water to a boil. Cook the trofie pasta according to the package instructions until al dente. Reserve a cup of pasta cooking water before draining.
  2. In a large skillet, heat a generous drizzle of extra virgin olive oil over medium heat. Add the minced garlic and sauté until it becomes fragrant.
  3. Add the thinly sliced zucchini to the skillet, cooking until they are tender and lightly golden.
  4. Push the zucchini to the sides of the skillet and add the shrimp. Cook the shrimp until they turn pink and opaque.
  5. Combine the zucchini and shrimp in the skillet, then pour in the dry white wine. Allow it to simmer for a few minutes to reduce.
  6. Add the lemon zest to the skillet, stirring to incorporate the flavors.
  7. Season the sauce with salt and black pepper to taste. If desired, add red pepper flakes for a hint of heat.
  8. Add the cooked trofie pasta to the skillet, tossing gently to coat the pasta with the shrimp, zucchini, and aromatic sauce.
  9. If needed, add a ladle of the reserved pasta cooking water to achieve the desired consistency.
  10. Serve Trofie Gamberetti e Zucchine hot, garnished with chopped fresh parsley.
  11. Enjoy this seafood-infused pasta dish that captures the essence of coastal Italian cuisine, where trofie pasta takes center stage alongside succulent shrimp and crisp zucchini.

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