TABELIAAUTHENTIC RECIPE
Linguine ai Gamberi e ZucchineLinguine with Shrimp and Zucchini
A summer staple of restaurants overlooking the Bay of Naples. Slowly sautéing the zucchini draws out their sweetness and savory flavor, which combine with the sweetness of shrimp. Seasoned only with garlic and oil, this coastal Campanian dish relies on the strength of its ingredients.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
- Linguine320 g
- Shrimp, peeled and deveined300 g
- ZucchiniCut into 3 mm half-moons.3 whole (about 400 g)
- GarlicThinly sliced3 cloves
- Extra virgin olive oil70 ml
- Dry white wine100 ml
- Flat-leaf parsleyRoughly chopped1 bunch
- Red chili1
- SaltFor preparing the shrimp and salting the pasta water, as needed for each5 g
- Coarsely ground black pepper3–4 turns of the mill
Method
Cut the zucchini
- 1 Cut the zucchini into 3 mm half-moons.
Ready when
Done when all the zucchini is cut.
Prepare the shrimp
- 1 Sprinkle the shrimp with 1/4 tsp salt and 1 tsp potato starch and rub to clean them.
- 2 Rinse thoroughly under running water.
- 3 Pat thoroughly dry with paper towels.
Ready when
Done when sufficiently dry.
Sauté the garlic
- 1 Thinly slice the garlic.
- 2 Place 4 tbsp extra virgin olive oil, the sliced garlic and chili in a frying pan over low heat.
Ready when
After about 2–3 minutes, remove the garlic when lightly colored.
Sauté the zucchini
- 1 MeanwhileStart bringing water to the boil in a large pot, with 10 g salt per 1 L water.
- 2 Add the zucchini to the pan and sauté over medium heat for 7–8 minutes.
Ready when
Proceed when translucent with lightly colored edges.
Mash the zucchini
- 1 Roughly mash half the zucchini with the back of a fork to make a sauce.
Ready when
Done when half has become sauce-like. Leave the other half intact for texture.
Sauté the shrimp
- 1 Add the shrimp to the pan and sauté over high heat for 1–2 minutes.
- 2 When the surface turns white, add 100 ml white wine and cook off the alcohol for about 1 minute.
- 3 Remove the shrimp and set aside.
Ready when
Done when the alcohol has evaporated.
Boil the pasta
- 1 Add the linguine to the prepared boiling salted water and cook until al dente, 1 minute less than the package time.
- 2 Reserve 100 ml cooking water.
Ready when
Lift out when al dente.
Toss the pasta
- 1 Lift out the linguine 1 minute before al dente and transfer to the frying pan.
- 2 Add 2–3 tbsp cooking water and toss over high heat for 1–2 minutes.
Ready when
Done when the pasta has absorbed the sauce.
Combine with shrimp and parsley
- 1 Return the shrimp to the pan.
- 2 Scatter generously with parsley.
- 3 Drizzle 1 tbsp extra virgin olive oil over all the pasta.
Ready when
The dish is ready when everything is combined.
About this dish
Below the hill of Posillipo, facing the Bay of Naples, this pasta invariably appears in waterside restaurants when summer arrives. Zucchini are a defining summer vegetable of southern Italy, piled in bunches at Neapolitan markets from early morning.
Among Neapolitan cooks, it is said that zucchini become a different vegetable depending on how they are sautéed. Instead of using them while they still hold moisture, slowly cooking them until translucent concentrates their sweetness and savory flavor and allows them to function as a sauce. Combined with the sweetness of shrimp, they develop depth beneath the straightforward character of the ingredients.
Neapolitan cooking uses no extravagant techniques. Good ingredients, olive oil and garlic: confidence in this minimal combination runs through the foundations of its cooking.
Bring the full course home next weekend.
Bring every dish to the table at its best.
Choose the dishes you want to cook, and Chef Authen handles the shopping list and the day-of schedule. The Tabelia app turns everything from starter to main into one coordinated course in your kitchen.
- One shopping listBuilt automatically from your menu and any substitutions, ready to check off.
- One timelineEvery dish’s waiting and cooking time combined into a single schedule.
- Answers beyond the recipeFrom judging the heat to adapting on the fly, Chef Authen answers with concrete criteria, not guesses.