Zucchini Flower Pasta Recipe
Sautéed pasta with a creamy white wine and zucchini flower sauce, topped with grilled chicken breast. Add jumbo Shrimp.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Clean the zucchini flowers, removing the stems and any tough bits. Mince the garlic and chop the fresh basil. Season the grilled chicken breasts with salt and pepper.
- 2
Cook the Pasta
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- 3
Sauté the Garlic and Zucchini Flowers
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the cleaned zucchini flowers and cook for another 3-4 minutes until they soften.
- 4
Add Wine and Cream
Pour in the white wine and let it simmer for about 2-3 minutes. Then, add the heavy cream and stir well. Allow the mixture to cook for another 3-4 minutes until it thickens slightly.
- 5
Combine Pasta and Sauce
Add the cooked pasta to the skillet along with a bit of the reserved pasta water. Toss everything together until the pasta is well-coated with the sauce. Season with salt and black pepper to taste.
- 6
Grill the Shrimp
In a separate grill pan, grill the jumbo shrimp for about 2-3 minutes on each side until they are pink and cooked through.
- 7
Serve the Dish
Plate the creamy zucchini flower pasta, top with sliced grilled chicken breast, grilled shrimp, and garnish with freshly chopped basil and grated Parmesan cheese.
