Ribbony shrimp and pasta scampi

Ribbony shrimp and pasta scampi

Ribbony shrimp and pasta scampi

Course: Main Course, Pasta, SeafoodDifficulty: Easy


Prep time


Cooking time


Are you craving some delicious Italian food? Well, good news for you, today I have exactly what you are looking for! But like always – I have some special twist to it!
Who doesn’t like the combination of juicy shrimp and ribbony pasta?.

These little sea creatures are not only known for their taste but their nutritional facts too. They are packed with healthy protein, fats, omega-3 fatty acids, and carbs. Shrimps are considered some of the most nutritious superfoods around.

I have been cooking this dish for a while and what can I say – it’s perfect. The dish is a superstar in my circle – both my family and friends love it!

The mildly sweet flavor of the shrimp goes perfectly well with the tangy tomatoes and the spicy cayenne pepper. The spicy side of the ribbony shrimp and pasta scampi is perfect for surprising your taste buds and change the mood at the dinner table.

And how can we forget about the Parmesan? It adds some great texture to the food and also enhances the flavor! It balances the spiciness with its nutty flavor and makes this dish complete.

So it’s sweet, spicy, savory, and tangy – what else could you ask from an Italian delicacy?
The ribbons in the dish come from the zucchini that I always slice thinly to mimic pasta. Zucchinis add a healthy touch as well – as they are low in calories and packed with vitamins and minerals.

Plus they enhance the look of the dish too – they add a lovely pop color to the dish, making it as appealing to the eyes as it is to the taste buds.

Trust me the dish may sound and look like it was ordered from a hotel or restaurant but it’s extremely easy to prepare. This is because I only used regular ingredients that you may already have in your kitchen.

The dish can go from your kitchen to your dining table in just 50-60 minutes, making it a quick and delicious meal for you to enjoy. The simple cooking process and ingredients make this dish ideal for anyone regardless of their experience and skill levels.

To get the best out of the dish, make sure to use cherry tomatoes instead of regular ones. Cherry tomatoes are ideal for this dish as not only do they look nice, but the juice from them makes the sauce much more flavorful.

The beauty of this particular version of this pasta recipe is its versatility. Need something a little spicier? Add more cayenne pepper or even chili flakes. Want something more garlicky? Add in more garlic and let it simmer. The possibilities are endless!

Serve it with green onions and a little bit of parmesan cheese on top of it to make it look more luxurious. Whether it’s a busy weekday or a lazy weekend, this dish is never going to disappoint you.

Every time I prepare it at home, I love the joy and smiles that it brings to my family. I hope you will enjoy making and eating this as much as we do – give the Ribbony Shrimp and Pasta Scampi a try and let me know how it goes!.


  • 280 g (10 oz) whole grain spaghetti

  • 250 g (9 oz) of shrimp, peeled, deveined, without tail

  • 1 large zucchini

  • 260 g (9.3 oz) Cherry tomatoes cut into 4 pieces

  • 120 ml (4.13 fl oz) chicken broth

  • 1 tsp cayenne pepper

  • 60 g (2.1 oz) chopped olives

  • 5 garlic cloves finely minced

  • 35 ml (1.2 fl oz) olive oil

  • 1/2 cup grated Parmesan

  • 2 tbsp chopped green onion


  • Prepare the pasta in salted water until al dente.
  • Meanwhile, cut off the top and bottom of the zucchini. Using a vegetable cutter, slice the zucchini into thin strips. As soon as you get to the seeds, turn the zucchini over and slice it on the other sides until you only have the part with the seeds left, we do not need it, you can throw it away.
  • As soon as the pasta is ready, drain the water, leaving only a small amount of it. Add the zucchini strips and chicken broth to the pasta. Mix everything well. Set aside.
  • Take a large frying pan and saute the shrimp in olive oil until golden brown.
  • Add garlic and cayenne pepper flakes to the pan and cook for another minute.
  • Add the cherry tomatoes and saute for about 2 minutes until the tomatoes become soft.
  • At the very end, add olives and pasta and cook everything together for another 3-4 minutes until the excess water has evaporated.
  • Serve this scampi topped with green onions and Parmesan, enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *

error: Content is protected !!