SAFFRON, SHRIMP AND ZUCCHINI SPAGHETTI

Summer on a Plate: A Pescatarian Treat Full of Mediterranean Vibes

This pasta recipe captures the essence of Italian summer cooking in a single dish. It brings together vibrant colors, fresh flavors, and lightness, making it the perfect meal for warm evenings by the sea or al fresco dinners in the garden.

Ideal for pescatarians and seafood lovers, this pasta balances the delicate sweetness of shrimp with the aromatic depth of saffron and the freshness of zucchini. It’s the kind of dish you’d expect to find in a coastal trattoria, where lunch lingers into sunset and the sea breeze does half the seasoning.

It’s also a versatile recipe that fits many occasions: a casual summer lunch, a light dinner after a day at the beach, or even an elegant main course for a seaside-inspired dinner party. Every bite carries the feeling of a holiday on the Italian coast.

This dish is not only delicious but also nutritionally balanced. Shrimp provide lean, high-quality protein and are naturally low in fat, while zucchini adds fiber, vitamins, and antioxidants. Saffron, beyond its intense aroma, is rich in compounds with potential mood-boosting and anti-inflammatory benefits.

Paired with quality olive oil and durum wheat spaghetti, it offers slow-releasing energy, making it satisfying without feeling heavy. A perfect example of Mediterranean eating—simple, fresh, and nourishing.

For other pescatarian recipes try our Mussels & Pecorino Pasta, Spaghetti with Clams and Seafood Linguine [hyperlink]

A little history

While there isn’t a centuries-old tradition behind this exact combination, it’s deeply rooted in Italian coastal cuisine. Shrimp, saffron, and zucchini have long been staples of summer cooking, especially in regions like Liguria, Campania, and Sicily, where seafood and seasonal vegetables meet effortlessly.

The use of saffron connects the recipe to the Arab influences that shaped parts of southern Italian gastronomy, especially in Sicily. Over time, chefs and home cooks alike began incorporating saffron into seafood-based pastas, creating dishes that combine fragrance, elegance, and simplicity.

Today, saffron shrimp and zucchini spaghetti is a favorite in Mediterranean holiday destinations, often served in seaside restaurants where the day’s catch meets locally grown produce. It’s an invitation to slow down, savor, and celebrate summer flavors.

The ingredients

• 300g | 10.6oz zucchini

• 200g | 7.1oz shrimps

• 200g | 7.1oz [extra large] spaghetti pasta

• 1 shallot

• 1 chili pepper

• 0,15gr | 0,005oz saffron

• Fresh parsley

• Fine and coarse sea salt

• Extra virgin olive oil

The recipe step by step

1. Trim and slice the zucchini, chop the shallot finely, peel the shrimps, removing heads and dorsal vein, and slice the chili pepper finely, after removing all the seeds

2. Sizzle the shrimps in a little extra virgin olive oil 1 minute per side, then set aside

3. Sizzle the shallot and chili pepper in the same oil for about 3-4 minutes, then add the sliced zucchini and cook for 7-8 minutes until golden-brown

4. Melt the saffron in a little warm water and add it to the pan, together with a pinch of sea salt, and stir it well in before killing the heat

5. Bring the water to a boil, add coarse sea salt and cook the [extra-large] spaghetti. Drain ‘al dente’

6. Before draining the pasta, stir the sizzled shrimps into the zucchini, then sauté the pasta in the sauce to finalize its cooking time

7. Add cooking water as necessary, while stirring consistently

8. Add a generous drizzle of extra virgin olive oil and a handful of freshly chopped parsley before serving…then enjoy! 😋ecorino cheese before serving…then enjoy! 😋oy! 😋