Pasta with Robiola Cream, Shrimp, and Zucchini

Here’s a delicious pasta recipe with robiola cream, shrimp, and zucchini, combining the delicate flavor of the cheese with the freshness of the shrimp and zucchini.

Ingredients

• 320 g of pasta (linguine, spaghetti or penne work well)
• 200 g of peeled and cleaned shrimp
• 150 g of robiola (or other creamy spreadable cheese)
• 2 medium zucchini
• 1 garlic clove
• Extra virgin olive oil
• Salt and pepper, to taste
• Fresh chopped parsley, for garnish (optional)

Preparation

1. Start by bringing a pot of salted water to a boil for the pasta. Cook the pasta according to the package instructions until al dente.
2. Meanwhile, wash the zucchini and cut them into slices or cubes, according to your preference.
3. In a large skillet, heat a drizzle of extra virgin olive oil and add the crushed or finely chopped garlic clove. Sauté lightly.
4. Add the shrimp to the skillet and sauté for a few minutes until they turn pink and lightly golden. Remove them from the skillet and set aside.
5. In the same skillet, add the diced zucchini and cook until slightly softened but still crisp.
6. Remove the garlic clove if you used the crushed one.
7. Lower the heat and add the robiola to the zucchini, stirring until the cheese is melted and creamy. If the sauce is too thick, add a little pasta cooking water to thin it.
8. Drain the al dente pasta, reserving some cooking water, and add it to the robiola and zucchini cream. Add the shrimp as well and gently toss to combine.
9. If needed, add a little pasta cooking water to achieve the desired sauce consistency.
10. Adjust salt and pepper to taste and garnish with chopped parsley if you want to add a touch of color and freshness.
11. Serve immediately.

Trivia

Robiola is a soft, round-shaped cheese typical of the Piedmont and Lombardy regions. It is characterized by its soft texture and delicate flavor, making it perfect for use in sauces and creams.

Enjoy your meal!