Making this pasta vegetarian is easy. Just switch out the shrimp for smoked tofu, white beans or feta.
Defrost the shrimp for a few hours before you plan to cook the pasta.
Dice the onion and the zucchini (courgette).
Heat the olive oil in a pan. Saute the onions until they are clear. Add the zucchini and continue to cook on medium heat.
Meanwhile, boil a pot of water. As soon as the water comes to a rolling boil, salt it and add the pasta. Cook for 6-7 minutes.
While the pasta is cooking, add the shrimp to the onion and zucchini in the pan. Salt to taste and saute for 5 minutes.
Add some of the pasta cooking liquid to the pan. Drain the cooked pasta and add it to the pan with the vegetables and shrimp. Stir and season with parsley and pepper to taste.
Serve the pasta fredda warm or cold.
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Summer is the perfect time for food that's fresh and as fast as possible. This pasta fredda ticks both those boxes. It tastes great warm or cold. It's done in less than 30 minutes, giving you a magical lunch or dinner with fewer carbs and more plant-based protein for your muscles.
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