Creamy, fresh, and full of summer flavor, this Paccheri Pasta with Mint Zucchini Sauce and Shrimps is a light yet indulgent dish perfect for warm evenings. The delicate sweetness of sautéed zucchini blends with fresh mint and cream to create a velvety sauce that coats every bite of pasta and juicy shrimp.
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This recipe brings together the best of Italian coastal flavors. The large tubular paccheri pasta is perfect for catching the silky sauce and tender pieces of shrimp, while the fresh mint adds a surprising brightness that makes the dish stand out. It's elegant enough for a dinner party, yet quick and easy enough for a weeknight meal.
Mint is very rarely is used in savory dishes but it can be delicious. A great savory use of mint is in my Mojito Shrimp Risotto. Another Italian recipe that comes to mind is the Sardinian Culurgiones which have a filling of potatoes and mint.
If you love creamy seafood pasta but want something fresher and lighter, this one's for you.
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What are Paccheri?
Paccheri is a large pasta shape in the form of a tube, about 2 inches long. When cooked they will flatten due to the weight and the name Paccheri comes from the sound they make when you add them in the pan with the sauce "Pac!", a sort of splatting sound.
Is more commonly used in the south of Italy as it goes incredibly well with seafood. A similar shape of pasta is Calamarata, which are smaller tubes that resembles the Calamari shape (hence the name).
Substitutions and Variations
- Paccheri pasta → Substitute with rigatoni, penne, or fusilli if paccheri is unavailable.
- Shrimp → Use scallops, diced salmon, or omit for a vegetarian version.
- Heavy cream → Try half-and-half, crème fraîche, or a dairy-free alternative like oat cream.
- Mint → Replace with fresh basil or parsley for a different herbal note.
- Add peas or spinach for extra greens and texture.
- Make it spicy with a pinch of red pepper flakes in the shrimp sauté.
- Lemon lovers can stir in lemon zest and a splash of lemon juice for extra brightness.
Serving Suggestions
Serve this pasta warm, garnished with fresh mint and a crack of black pepper. It pairs wonderfully with a crisp white wine like Vermentino or Pinot Grigio. Add a side of crusty bread or a light arugula salad with lemon vinaigrette for a complete meal.
Storage and Reheating
Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Not recommended due to the cream and shrimp.
Reheating: Gently reheat on the stovetop over low heat with a splash of cream or milk to loosen the sauce. Avoid microwaving shrimp for too long, as they can become rubbery.
💭 Recipe FAQs
Yes-just thaw them completely and pat dry before cooking to avoid excess moisture.
The sauce can be made a day in advance and stored separately. Cook the pasta and shrimp fresh for best texture.
No, the skin adds color and nutrients, but you can peel them if preferred for a smoother sauce.
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📖 RECIPE
Ingredients
Method
- Roughly chop the onion and zucchini and sautè in a pan drizzled with olive oil for 3-4 minutes. Add salt, black pepper and stock and let cook for a few minutes, until the zucchini becomes tender (there should be still some liquid left in the pan).
- Transfer the vegetables to a blender and add the mint leaves and the cream. Blend until creamy and smooth. Add more stock if necessary, then set aside.
- In the same pan where you cooked the vegetables, add more olive oil and the minced garlic and sautè at medium heat. When the garlic starts to fry, add the shrimps. Season with salt, pepper, lemon juice and chili flakes and cook 3-4 minutes on each side, until lightly golden. Then set aside to keep warm.
- Meanwhile, in a large pot bring to boil salted water then cook the Paccheri pasta al dente (follow the package instruction for the right timing).
- Transfer the zucchini sauce back in the pan with the shrimps, then drain the cooked pasta and add it to the sauce. Sautè for 1-2 minutes to blend the flavors and serve.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Notes
- Cook shrimp just until pink - Overcooked shrimp turn rubbery, so remove them from the pan once opaque.
- Blend zucchini until smooth for a velvety sauce-add a splash of pasta water if needed.
- Chop mint finely to evenly distribute its flavor without overpowering the dish.
- Salt your pasta water well - It's the only chance to season the pasta itself.
- Add sauce to pasta off heat to avoid separating the cream.
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