Pasta with Zucchini, Porcini and Shrimps

Pasta with Zucchini, Porcini mushrooms and shrimps.

This idea came to me when my dad and I were deciding what to have for dinner. Had Zucchini, plenty of them to use, and wanted to empty out the freezer also, and had Prawns. I'd also spied a jar of porcini mushrooms in the cupboard teeheehee... and so it was born!

• 6-8 Zucchini (the tiny round ones, or 3-4 longer zucchini) Sliced
• A bunch of garlic (i used about 8 cloves) chopped finely
• White cooking wine
• One jar of chopped Porcini mushrooms, drained (drained weight was 290g). If you're lucky enough to have fresh ones, maybe about 350g?***
• 450 grams of frozen cooked peeled shrimps
• Extra virgin olive oil
• Lemon juice
• Some nice pasta, I am using lasagnette, which is like halfway between fettucini and taglietelle. I'm sure that both of these or even farfalle would go well with this dish. Was serving 3 people and used 300 grams, feel free to use more.
• a large handful of fresh chopped parsley

Boil some water in a large pot (for the pasta).
Heat some oil in a large heavy fry-pan (I use a wok). Sauté the Zucchini on a medium heat until they are still bright green, but also golden.
Add the porcini mushrooms – take care as they are normally stored in oil and it might splutter. Keep on stirring until the mushrooms have taken on some colour. Add the garlic and keep on stirring around until this is slightly cooked.


At this point, add a good glug of wine. Maybe a small wineglass full. Add more or less according to taste. Turn the heat right down as soon as the wine starts bubbling. Cook for about 5 minutes or until most of the liquid is evaporated, and then add some more wine and repeat.


Add the still frozen shrimps and stir, and cover for a few minutes until the shrimps have defrosted. There will be heaps of liquid at this point so take the lid off the pan and simmer for a couple of minutes.


To prevent the ingredients from overcooking and turning to mush/rubber, remove them with a slotted spoon, keep warm, and reduce the cooking liquid until there's just enough to cover the pasta and ingredients. You can always add a little more liquid later if it's too dry, remember that “pasta water” makes a great stock for pasta dishes (a trick I learnt from watching the chefs cook pasta at Terrazza).


Cook pasta in plenty of well-salted boiling water, except leave it underdone – maybe about 2 minutes before its actual suggested cooking time. Drain, reserving about half a cup of the liquid just in case. Throw the pasta into the pan with the sauce (whilst keeping the heat on very low), and mix it in, being careful not to break the pasta, and add some pasta water if need be, and squeeze a bunch of lemon in there. Add the parsley and stir around for about a minute, and serve with some good extra virgin olive oil (optional), more lemon, and some freshly ground pepper.

**A few days after making this Pasta, I found frozen mixed forest mushies at the stoopermarket. Will let you know how they go!