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Entries in lowcountry shrimp (1)


Farfalle Pasta with Zucchini, Lemon and Lowcountry Shrimp



They’re Back!  - Lowcountry shrimp the best shrimp on the East coast!


I was so excited when I waltzed into Piggly Wiggly (local supermarket with very funny name, still makes me laugh to say it!) and there they were.  Little local beauties chilling in the fish mongers case just waiting to be plunged into simmering water for the most tender and sweet shrimp cocktail going!  I bought 3lbs – ½ for simple shrimp cocktail and the rest for a great shrimp, zucchini and lemon farfalle pasta.  The inspiration for this came from my Urban Italian cookbook by Andrew Carmellini.

I really love his style of writing; no punches pulled just simple recipes and straight talking explanations, which are entertaining to read.  You gotta love that in a chef!  So many times I have pulled out a cookbook only to get bogged down with steps, procedures and gimmicky instructions that frustrate even the most seasoned in the kitchen.  Not with him though.


This dish takes about 30 minutes to make, I made a very light tomato sauce with San Marzano diced tomatoes and loaded the dish with fresh shrimp, parsley, thyme and lemon.  Just perfect with the crunchy zucchini.  This would be a great cold pasta salad dish as well!  It’s just SO fresh tasting!!  Give it a go.



Serves 4-6


1 ½ lbs fresh shrimp, peeled and deveined

¼ teaspoon red pepper flakes

2 tablespoons fresh thyme

2 medium zucchini, cut into 1/4-inch slices

2 garlic cloves, minced

½ cup white wine

2 28oz cans diced tomatoes

Olive oil

½ lb farfalle pasta

 Juice of 1-½ lemons and peel of one lemon

½ tablespoons fresh flat leaf parsley, chopped


Start a large pot of water boiling for the pasta.


Heat about three tablespoons of oil in a large non-stick skillet over high heat.  Sauté shrimp until they begin to turn pink.  Add white wine; continue until they are just cooked through about 2-3 minutes.  Remove using a slotted spoon.  Add, zucchini thyme, red pepper flakes and garlic, sauté to blend flavors.  Add tomatoes; cook another couple of minutes until the zucchini begins to cook.  Lower heat add shrimp and remove from heat. 


Cook pasta until al dente (do not over cook pasta), drain well and return to pot.  Add shrimp sauce and stir to combine.  Add lemon juice, peel and parsley.  Serve immediately.