Pasta with robiola cream with shrimp and zucchini

Name: Pasta with robiola cream with shrimp and zucchini
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Linguine pasta 11.3 oz; Zucchini 2 ½ cups; Shrimps 5.3 oz; Robiola cheese 7.1 oz; Extra virgin olive oil 2 tbsp; Marjoram to taste; Fine salt to taste; Black pepper to taste; Marjoram to taste; Robiola cheese to taste

it de fr es br

Difficulty: Average
Prep time: 30 min
Cook time: 20 min
Serving: 4

PRESENTATION

Pasta with robiola cream, shrimp and zucchini is like a hug from Italy. I mean, really captures the essence of Italian cooking. You've got these soft ribbons of pasta smothered in a velvety robiola cheese sauce. Really good stuff. It's kinda like an upgrade to the classic shrimp and zucchini pasta you’d find in the north of Italy. The robiola, with its light, creamy texture, just pairs so beautifully with the tender shrimp and those fresh, sweet zucchini bites.

The colors? They totally pop. Creamy white, gentle green, and a bit of pink from the shrimp—seriously inviting. Every forkful gives you a taste of everything: the mild tang from the cheese, the delicate flavor of shrimp, and that garden-fresh zucchini crunch. It's all about the ingredients shining, not fancy tricks.

And here's the thing, while many in Italy might stick with just zucchini and shrimp for their summer pasta, this version offers something a bit extra with the robiola. The sauce gets so smooth, coats the pasta—feels cozy but never heavy. You know, this creamy shrimp zucchini pasta can turn a simple dinner into something you’d be proud to serve to friends. And look, it works with all sorts of pasta shapes. Each bite gives you that mix of soft and just a bit of crisp from the veggies.

People really really love how it’s easy yet kinda fancy—like a secret weapon for any home cook. Whether you call it pasta with robiola cream or just a fun seafood pasta dish, you're getting something homemade, colorful and always a hit. For sure. Italians say it’s all about fresh ingredients and simple steps, and this dish proves it. Honestly, one plate, and you'll see why everyone wants seconds! It is a tasty combo that brings a slice of Italy to your table. Perfect for any occasion. Which is great, right?

INGREDIENTS

Linguine pasta 11.3 oz (320 g)

Zucchini 2 ½ cups (300 g)

Shrimps 5.3 oz (150 g)

Robiola cheese 7.1 oz (200 g)

Extra virgin olive oil 2 tbsp (30 g)

Marjoram to taste

Fine salt to taste

Black pepper to taste

for garnish: Marjoram to taste; Robiola cheese to taste

Preparation

How to prepare Pasta with robiola cream with shrimp and zucchini

To prepare the pasta with robiola cream with shrimp and zucchini, wash, trim, and peel the zucchini, recovering only the green outer part 1. Place the strips on a baking sheet and season with oil and salt 2, bake in a preheated static oven at 392°F for 5 minutes 3.

Cut the remaining part of the zucchini into pieces 4, place in a mixer, and add 2 tablespoons of oil and salt 5, blend until you get a smooth cream 6 and set aside.

Shell the shrimp and cut them into pieces about 3/4 inch 7. Heat a pot of water and salt it when it boils, it will be used to cook the pasta. In a pan, pour a drizzle of extra virgin olive oil and add the shrimp 8. Cook for 2 minutes over high heat and salt. Turn off the heat 9, transfer the shrimp to a bowl, and set aside.

Pour the zucchini cream into the pan used to cook the shrimp 10. Cook the linguine in boiling water for 10 minutes 11. Pour 3.5 oz of robiola into a bowl, season with oil 12.

Stir to combine and obtain a cream 13. Drain the pasta into the pan with the zucchini cream 14. Add a ladle of cooking water to combine 15 and toss for a couple of minutes.

Add the shrimp 16 and stir with the heat off. Pour a layer of robiola cream on the plate and then distribute a portion of pasta on top, garnish with the zucchini and the remaining fresh robiola. The Pasta with robiola cream with shrimp and zucchini is ready 18!