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Paccheri Pasta With Shrimp and Zucchini Sugo

Modified: by Kelly Leding · This post may contain affiliate links · 1 Comment

Jump to Recipe·5 from 1 review

This easy shrimp paccheri recipe (Paccheri con Sugo di Gamberi e Zucchine) was inspired by a handful of paccheri pasta dishes from one of our favorite restaurants in Venice, Italy (Antiche Carampane). Toothsome "slappy" tube-shaped paccheri gets paired with a simple seafood sauce as it's often served here in the coastal regions of Italy. Shrimp pasta has never tasted better!

Paccheri pasta with shrimp and zucchini in tomato sauce with baby basil leaf garnishes.
Dry paccheri pasta in a pasta bowl.
Thin slices of lightly fried zucchini for paccheri pasta.
Orange shrimp sautéd and waiting to be added back to the paccheri pasta sauce.
Pasta bowl filled with easy paccheri pasta with shrimp and zucchini in white wine tomato sauce.

Lightly fried garden-fresh zucchini, tender pan-seared shrimp, garlic, EVOO, a little white wine, and a simple tomato sauce make this a pasta you can enjoy all year long. Plus, you can use fresh or frozen shrimp to make this a budget-friendly seafood pasta recipe. 

Watch the short Paccheri Pasta video below to see just how easy it is to make this recipe!

Jump to:

Shrimp and Zucchini Paccheri Pasta Video

*(Turn your volume off before hitting "Play" or music will play)

Lightly fried zucchini and tomatoes in a skillet to make the paccheri pasta sauce.

Paccheri Pasta Pronunciation

If you're googling 'paccheri pronounce', you're probably wondering how to say or pronounce paccheri. Paccheri is pronounced with a hard 'c' sound as in 'pock-a-ree' or 'pockery' like the word 'crockery'.  This unique pasta shape is easy to say and even more delicious to eat!

Two bags of Italian paccheri dried pasta: on the left, an artisanal paccheri pasta bronze drawn and made in Abruzzo, Italy and on the right, De Cecco pasta paccheri no. 125 paccheri pasta.
Artisanal paccheri and De Cecco paccheri no. 125 comparison up close on a table.

What Is Paccheri?

Paccheri di Gragnano (sometimes called schiaffoni pasta or Gragnano paccheri) is a large Neapolitan tube-shaped pasta from the Campania region of Italy.

More specifically, paccheri originates from Gragnano, Italy (hence the name). Paccheri is made from hard (durum) wheat semolina flour and comes in different formats: smooth paccheri ('paccheri liscio' or 'paccheri lisci' in Italian) or paccheri with ridges ('paccheri rigati' or 'paccheri rigate' or 'paccheri millirighe'). And a single tube of paccheri is simply called 'pacchero'. 

The name (or paccheri meaning) is derived from the Neapolitan slang for the word 'slap' (schiaffoni). Some say it's from the sound this wide, flat pasta makes when it flaps around in the sauce.

Others say it comes from the original pasta factory workers who would steal portions of the pasta, and when caught by the factory owner, he'd give them a disapproving slap.

When cooked, paccheri becomes truly toothsome (or as my brother-in-law says, "meaty") and somewhat flat, trapping sauce and ingredients inside its wide inner tube, making for delicious bite after bite.

Pasta bowl filled with easy paccheri pasta with shrimp and zucchini in white wine tomato sauce.

Best Sauces For Paccheri Pasta

Paccheri is versatile and pairs extremely well with everything from slow-cooked Bolognese sauce to lighter seafood sauces. It's most often eaten with a seafood sauce along the coastal regions of Italy, but can just as easily hold up to a slow-cooked Neapolitan ragù (paccheri Bolognese is one of our favorite ways to eat it or paccheri amatriciana if you like a spicier sauce).

It's also prepared 'al forno' style (baked), aka 'paccheri forno' or stuffed paccheri. Baked paccheri are most often filled with a meat or cheese mixture and stand vertically (instead of lying down like manicotti or cannelloni) and topped with pasta sauce and mozzarella cheese or even béchamel.

3 Paccheri Pasta Dishes From a Favorite Restaurant in Venice, Italy (Antiche Carampane)

Paccheri pasta with shrimp, crab, and artichokes from Antiche Carampane restaurant in Venice, Italy.
Paccheri pasta with swordfish from Antiche Carampane in Venice, Italy.

Pasta Shape Comparison: Paccheri vs. Rigatoni vs. Mezze Rigatoni vs. Mezze Maniche vs. Maccheroni

Contrary to what you may read elsewhere, paccheri is not in the penne pasta family (not even close as you can see).  Below are photos of some common Italian pasta shapes so you can get a better idea of how paccheri compares to each one.

Dry pasta paccheri in a pasta bowl.
Dried artisanal Semolina Rigatoni in a bowl.
Semolina Mezze Rigatoni pasta in a bowl.
Mezze Maniche pasta integrale (whole wheat short sleeve pasta).
Fresh Italian egg maccheroni pasta
Whole wheat (integrale) Tube-shaped Italian maccheroni (macaroni) pasta in a bowl before being cooked.

Rigatoni vs. Paccheri: In its dry form, Paccheri looks more like a garden hose that's been cut into 2-inch pieces while rigatoni is slightly longer and its tube is not quite as wide. When cooked, paccheri becomes sort of flat and wide whereas, rigatoni maintains its round shape and doesn't flatten the way paccheri does.

Mezze Rigatoni vs. Paccheri: Mezze rigatoni is somewhat closer to paccheri only in its shorter length, but again, mezze rigatoni ('half rigatoni' in Italian) holds its round shape and doesn't flatten like paccheri when cooked.

Mezze Maniche vs. Paccheri: Mezze Maniche pasta (also known as short sleeves pasta) and rigatoni have much more in common than paccheri and rigatoni.

Maccheroni vs. Paccheri: Italian maccheroni (aka macaroni) has a much narrower tube and is also longer than paccheri, therefore, you really can't compare the two pasta shapes. Besides having a hollow tube shape, they really don't share any other similarities.

Ingredients for paccheri pasta with shrimp and zucchini in prep bowls labeled: shrimp, paccheri pasta, basil, garlic, red peppers, pasta sauce
small garden fresh zucchini with blossoms still attached getting ready to be used in the paccheri pasta with zucchini.
Organic Pecorino wine for paccheri pasta

Paccheri Pasta With Shrimp & Zucchini Ingredients

Here's a basic overview of ingredients, but you can find the full recipe measurements below in the recipe card.

  1. Paccheri Pasta: I've used a smooth bronze-drawn De Cecco no. 125 Paccheri pasta for this recipe, but rigatoni or mezza rigatoni makes a great substitute.
  2. Fresh or Frozen Shrimp: I've used Italian shrimp (mazzancole or prawns from the Mediterranean Sea) but Argentinian Red Shrimp make a great substitute.
  3. Zucchini: Use I've used fresh garden zucchini, but any zucchini will work here (preferably smaller which usually means better flavor).
  4. Extra Virgin Olive Oil: I've used a full-bodied EVOO from Abruzzo, Italy but any good quality pure EVOO will work just fine here.
  5. Garlic: Because it makes almost everything better!
  6. Fresh Basil: Don't be tempted to use dried basil for this recipe, splurge for the fresh stuff (or just grow your own), and use the leftovers to make pesto, or freeze the leaves to use on homemade pizza, or in pasta sauce as needed.
  7. Leftover pasta sauce: When I want to make this pasta, I typically save a little leftover pasta sauce from another dinner and use it here. But you can easily substitute the leftover pasta sauce with canned tomatoes or tomato passata if desired. If substituting the leftover tomato pasta sauce, you may need to add an extra tablespoon (15g) of EVOO.
  8. Dry White Wine: Adding wine to pasta sauce triggers the release of flavor molecules that enhance every ingredient in the sauce which isn't possible if you don't use it. Use a good quality drinkable (unoaked) dry white wine like a Pinot Grigio, Sauvignon Blanc, Pinot Gris, Garganega, Pecorino, or Trebbiano.
  9. Fresh or Dried Whole Chili Pepper(s): I typically use 1 to 2 dried whole chili peppers for a slightly spicy kick. Feel free to omit it altogether, or add even more if you like it spicier.
  10. Salt:  Use the salt of your choice: sea salt, pink Himalayan salt, or kosher salt.
Paccheri pasta with shrimp and zucchini in tomato sauce with baby basil leaf garnishes.

How to Make Shrimp & Zucchini Paccheri Pasta

Here's an overview of how to make paccheri pasta with shrimp and zucchini, but you'll find the full recipe instructions in the recipe card, or watch the how-to-make paccheri pasta video in the recipe card!

Step 1. Cook the shrimp shells: *Skip this step if you're short on time, but we enjoy the extra flavor it adds to this pasta sauce. 

adding extra virgin olive oil to the skillet to start the paccheri pasta sauce.
shrimp shells being cooked in evoo to build the sauce for paccheri di gragnano pasta
pink and fully cooked shrimp shells adding flavor to the paccheri pasta sauce.

Step 2. Shallow fry the zucchini slices.

sauteeing zucchini in a little extra virgin olive oil for the paccheri sauce.
some of the frying zucchini rounds flipped over to reveal the lightly browned zucchini.
Thin slices of lightly fried zucchini for paccheri pasta.

Step 3. Blister the aromatics in olive oil (garlic, basil & chili pepper).

Basil, garlic, and chili peppers added to EVOO in a skillet to sauté for the paccheri sauce.
Blistered golden brown garlic cloves, crispy basil and toasted chili peppers in the skillet.

Step 4. Sauté the shrimp.

blue shrimp shells removed, cleaned and deveined being patted dry on a paper towel.
Sautéing shrimp in the skillet with EVOO and aromatics until crispy and pink on the first side.
Orange shrimp sautéd and waiting to be added back to the paccheri pasta sauce.

Step 5. Boil the pasta.

Adding dried paccheri to a pot of salted boiling water to cook it.

Step 6. Finish the sauce and add the pasta. Deglaze the pot with wine and cook for 3 minutes. Add the tomato paste and tomatoes and cook to incorporate. Add the zucchini and shrimp and toss to combine! Serve the pasta hot!

Adding white wine to deglaze the skillet for the paccheri pasta sauce.
adding the tomato sauce to the deglazed skillet.
warming up the pasta sauce a little in the skillet before adding the fried zucchini.
zucchini and tomatoes in the skillet to make the base of the paccheri with shrimp pasta
shrimp and zucchini pasta sauce for paccheri that has a little pasta cooking water added.
paccheri added to the shrimp sauce and tossed together .

    Paccheri Pasta With Zucchini & Shrimp Step-by-Step Recipe Photos

    Pasta bowl filled with easy paccheri pasta with shrimp and zucchini in white wine tomato sauce.

    Best Sauce For Paccheri Pasta

    Looking for more paccheri pasta recipes? As mentioned above, there are lots of pasta sauce recipes that hold up to this "meaty" pasta shape. Below are just a few of our favorites.

    A purple dutch oven filled with deeply rich-colored Ragù alla Bolognese.
    deep red tomato sauce with ground beef, diced onions, celery, and carrots with olive oil
    Veneto Duck Ragù in a dutch oven with a brown and slightly green speckled color from the sage.
    Closeup of the tastiest buttery garlicky shrimp scampi with scallions on top.
    authentic Italian amatriciana sauce in a skillet.
    pan seared shrimp in a pan full of creamy tomato alfredo

    More Easy Shrimp Pasta Recipes?

    Here are a few of our favorite shrimp pastas that are easy to make and way more affordable than ordering out.

    A pasta bowl filled with paccheri pasta with shrimp and zucchini for a restaurant-quality paccheri seafood pasta dish.

    Let's get started!

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    A bowl of paccheri pasta with shrimp and zucchini in a tomato and white wine sauce.

    Paccheri Pasta (With Shrimp and Zucchini Sugo)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Kelly
    • Total Time: 45 minutes
    • Yield: 4 Servings
    • Diet: Low Calorie
    Print Recipe

    Description

    Inspired by one of our favorite paccheri pastas from one of our absolute favorite restaurants in Venice (Antiche Carampane), this toothsome "meaty" pasta is paired with shrimp and zucchini for a light, yet hearty and filling dish.  Use fresh or frozen shrimp to make this a budget-friendly shrimp pasta. 

    Ingredients

    • 12 ounces paccheri pasta (sub rigatoni, penne, mezzi paccheri, or spaghetti) (340g)
    • 1 pound fresh or frozen shrimp, peeled, deveined, patted dry (500g)
    • 4 small zucchini (or 2 medium zucchini), sliced ¼ thick
    • 3 to 4 tablespoons extra virgin olive oil, plus more as needed (45g)
    • 4 to 6 medium garlic cloves, smashed (more or less to taste)
    • 6 fresh basil leaves (plus more for garnish)
    • ½ cup homemade tomato pasta sauce (sub tomato passata or finely chopped canned tomatoes) (120g)
    • 2 tablespoons dry (unoaked) white wine (30g)
    • 1 to 3 dried whole chili peppers (optional but recommended)
    • salt to taste
    Instacart Get Recipe Ingredients

    Instructions

    1. Cook the shrimp shells: *Skip this step if you're short on time, but we enjoy the extra flavor it adds to this pasta sauce. Add the shrimp shells to the skillet with 1 tablespoon of olive oil and cook for 2 minutes or until they turn pink/orange. Remove them from the skillet and discard, or allow them to cool and freeze for making seafood stock later on.
    2. Shallow fry the zucchini slices: Place the zucchini slices in a single layer in a preheated skillet with 2 to 3 tablespoons of EVOO set over medium-high heat, season with salt, and fry until light golden brown or about 3 to 4 minutes. Turn them over as they begin to brown, sprinkle lightly with salt, and continue cooking for about 3 minutes more on the second side. Remove them to a bowl or platter while you repeat with the remaining zucchini slices adding more EVOO 1 tablespoon at a time as needed.
    3. Blister the aromatics in olive oil (garlic, basil & chili pepper): To the same skillet, add 1 tablespoon of EVOO and sauté the basil, smashed garlic, and chili pepper (if using) until the garlic is golden brown and the basil is crispy, but not burned (about 3 minutes).
    4. Sauté the shrimp: Place shrimp into the skillet in a single layer leaving a little room in between each one. Season with salt and do not move the shrimp around. When they start to turn opaque around the bottom edges and the first side is golden brown (after about 2 minutes), flip them over and cook for about 30 seconds more. The shrimp will not be fully cooked at this point, but they'll finish cooking in the sauce later on. Remove the shrimp from the skillet to a plate in a single layer and repeat with remaining shrimp adding a little more EVOO as needed.
    5. Boil the pasta: Add the pasta to a pot of boiling salted water and cook until al dente according to package instructions and set a timer. About 6 minutes before the pasta is fully cooked, start building your sauce.
    6. Finish the sauce and add the pasta: With the skillet still set to medium-high heat, add the wine, stir, and allow the alcohol to cook off for about 3 minutes. Add the tomato pasta sauce (or chopped tomatoes or tomato passata if using) to the skillet and stir it around in the deglazed mixture. Add the zucchini and shrimp, and about ¼ cup or a little more of the now starchy pasta cooking water to the skillet and stir. Immediately add the cooked pasta, toss to combine,  serve immediately, and Enjoy!

    Notes

    • To make this a meal prep pasta, prepare the recipe through step #4, allow ingredients to cool, and refrigerate until ready to cook the pasta and finish the sauce. Be sure not to cook the shrimp all the way through so when they are reheated they will be cooked perfectly and not overcooked and rubbery.
    • Using fresh basil instead of dried basil will make all the difference in the flavor of this pasta. Use the rest to make simple pesto, or freeze it to use in pasta sauce or to top homemade pizza.
    • Use fresh or frozen shrimp. I've used Italian shrimp (mazzancole or prawns from the Mediterranean Sea) but Argentinian Red Shrimp make a great substitute.
    • I typically save a little leftover pasta sauce from another dinner to make this recipe. If you didn't plan ahead, you can easily substitute the leftover pasta sauce with canned tomatoes or tomato passata if desired. However, if substituting with canned tomatoes or passata, I recommend adding an extra tablespoon (15g) of EVOO and allowing the tomatoes to cook for several minutes longer (5-8 minutes) to take the raw flavor out of them and allow them to reduce.
    • Feel free to omit the wine, but know that adding wine to pasta sauce triggers the release of flavor molecules that enhance every ingredient in the sauce which isn't chemically possible if you don't use it. Use a good quality drinkable (unoaked) dry white wine like a Pinot Grigio, Sauvignon Blanc, Pinot Gris, Garganega, Pecorino, or Trebbiano.
    • Prep Time: 20 minutes
    • Cook Time: 25 minutes
    • Category: Pasta
    • Method: Stovetop
    • Cuisine: Italian

    Nutrition

    • Serving Size: ¼ of recipe
    • Calories: 545
    • Sugar: 5g
    • Sodium: 620mg
    • Fat: 14g
    • Saturated Fat: 3g
    • Unsaturated Fat: 11g
    • Trans Fat: 0g
    • Carbohydrates: 68g
    • Fiber: 5g
    • Protein: 35g
    • Cholesterol: 180mg

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    About Kelly Leding

    Global recipes from a NYC private chef and Chengdu cooking school founder, now living & cooking in Italy. Authentic Italian, Chinese, and Southern cuisine!

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    1. Alessandra says

      Made this with fresh zucchini from my garden and it was incredible😍. The pasta shape really makes a difference - much better than regular tubes!

      Reply