Garganelli Pasta with Shrimps, Squids and Zucchini

5 from 1 vote

Handmade pasta cannot get any better with this delicious seafood and zucchini sauce. It's creamy, fresh and it's the perfect summer meal.

Prep Time40

Cook Time10

Total Time50

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 602kcal

Start by making the pasta dough. Whisk the eggs and slowly add the flour and a pinch of salt, mixing vigorously. When you can no longer mix with the fork, start mixing and kneading the dough by hand for about 10 minutes. When you have a smooth and elastic dough, cover with plastic foil and let it rest about 20 minutes in the fridge.
When the dough is rested, you can start rolling it. You can either roll it by hand with a rolling pin or with a pasta machine. When you get a thin sheet, cut it into squares 5x5 cm (2x2 inches).
Place the square on the gnocchi board and with the apposite stick roll the square on itself starting from the corner.
Let the Garganelli rest on a clean towel until it's time to cook them.
To make the sauce, cut the zucchini into matchsticks and set them aside. Drizzle some olive oil in a large pan and add the garlic cloves.
Turn the heat up and cook for a few minutes until the garlic starts browning. Add the thawed shrimps and squids cut into rings.
Fry for a couple of minutes, then add the white wine and let it evaporate.
Add the zucchini to the pan and season with salt and black pepper. Turn the heat down and cook until the zucchini starts to soften.
Toss the pasta in a large pot of salted boiling water and cook for 2-3 minutes.
Add the cream to the pan and season again if necessary. Cook a couple of minutes more and then add the drained pasta. Add some pasta water if necessary and serve.

Store in an airtight container for up to 2 days.