Strozzapreti with Zucchini and Prawns
Zucchini are at their peak between June and August—firm, fragrant, with their skin still taut. This is the time when they effortlessly release that sweet, vegetal flavor that perfectly counterpoints the saltiness of the sea.
Sea and land meet in perfect harmony: the shrimp bring the scent of the sea, the zucchini the sweetness of the garden, and the fresh thyme ties everything together with an aromatic thread that perfumes the entire kitchen. A light first course that tastes of summer.
Ingredients (for 4 people)
- 240 g of durum wheat semolina strozzapreti
- 400g medium courgettes (firm, not too large)
- 200 g of shelled prawns (or 300 g with shell)
- 50 g shallots (1 medium shallot)
- 20 g of fresh thyme (the sprigs with the leaves)
- 20 ml of extra virgin olive oil
- 50 ml of dry white wine
- Salt to taste.
- Freshly ground black pepper to taste.
Preparation
— Cleaning —
1. Clean the shrimp. If using whole shrimp, remove the shell, starting from the head and then peeling the body with your fingers, leaving the tail intact for a more refined presentation. Using a sharp knife or toothpick, cut the back of each shrimp and remove the dark intestinal tract—that thin black vein running down the center: it's bitter and should always be removed. Rinse the shrimp under cold water and pat them dry with paper towels. Keeping them dry is crucial: moist shrimp won't brown, they'll boil.
2. Cut the courgettes into julienne strips. Wash the zucchini and trim the ends. First cut them into rounds about 1 cm thick, then cut each round into evenly sized sticks—a coarse julienne, not a fine one. They must retain some firmness after cooking: too thin and they will fall apart in the pan; too thick and they will remain raw in the center. Finely chop the shallot.
— The courgettes —
3. Wilt the shallot. In a large skillet, heat the extra virgin olive oil over low heat and add the chopped shallot. Let it soften slowly for 3–4 minutes, stirring constantly: it should become translucent and sweet, without browning. A burnt shallot would add bitterness to the entire sauce.
4. Sauté the courgettes with the thyme. Increase the heat to medium-high and add the zucchini to the pan. Sauté for about 8–10 minutes, stirring occasionally: they should be tender but still slightly firm to the bite—they shouldn't turn to mush. Halfway through cooking, add the fresh thyme sprigs directly to the pan, so the leaves release their aromatic fragrance to the zucchini during the final minutes of heat. Season with salt.
— The shrimps —
5. Brown the prawns in a separate pan. While the zucchini is cooking, heat a nonstick pan over high heat—without adding any oil, it must be very hot. Arrange the shrimp in a single layer and let them brown for 1 minute, undisturbed; they should brown on one side. Turn them over and cook for another minute. Shrimp cook quickly and become tough if left on the heat too long; two minutes total is sufficient. Pour in the white wine, let it evaporate—30 seconds—and turn off the heat.
6. Add the prawns and courgettes. Transfer the shrimp to the pan with the zucchini and toss gently to combine the two seasonings. The remaining wine from the shrimp will complement the flavor of the sauce. Keep everything warm over very low heat while you finish the pasta.
— The pasta and the creaming —
7. Cook the strozzapreti. Bring a large pot of salted water to a boil and add the strozzapreti. Cook them according to the package instructions minus a full minute: you'll finish them in the pan. Before draining, remove a generous ladle of the cooking water and keep it handy—it's the secret ingredient for the creamy sauce.
8. Stir and serve. Drain the pasta directly into the pan with the sauce and sauté everything over high heat for 1–2 minutes, adding a few tablespoons of the cooking water if the sauce becomes too dry. The strozzapreti, with their rough, curled surface, retains every bit of zucchini and every drop of cooking juices. Serve immediately, garnished with a few fresh thyme leaves and a grind of black pepper.
Important notes
- The pasta shape: Strozzapreti are perfect for this sauce thanks to their twisted shape that holds the zucchini pieces. Trofie, short fusilli, or casarecce work equally well. Avoid long, smooth shapes—the sauce won't stay there.
- Shrimp in a separate pan: Cooking them separately and not directly with the zucchini is the key detail. The two cooking methods require different times and temperatures—adding them too early would result in overcooked shrimp and raw zucchini, or vice versa.
- Thyme should be used in cooking, not raw: Added halfway through cooking the zucchini, it releases its essential oils in the heat of the pan. Added cold at the end of the dish, it has a greener but less integrated aroma.
- Lemon zest: A swipe of untreated lemon over the plated spaghetti—mentioned in the original notes—is a precious addition: the citrus note enhances both the shrimp and the thyme. Don't miss it.
Its aromas of cut grass, wild thyme, and grapefruit intertwine with the dressing as if they were part of the recipe—and its bright acidity cuts through the sweetness of the shrimp and zucchini without leaving a heavy finish.
Enjoy your meal!
