Tagliolini with Shrimps and Zucchini

Tagliolini with shrimps and zucchini is a very tasty and relatively simple dish to prepare. Here is the recipe:

Ingredients

• 250 g of tagliolini
• 200 g of peeled shrimps
• 2 medium zucchinis
• Garlic (1 clove)
• Extra virgin olive oil
• Chopped fresh parsley
• Salt and pepper to taste
• Parmesan or pecorino cheese flakes (optional)
• White wine (a splash)

Preparation

1. Start by cleaning the zucchini and cutting them into julienne (thin strips). Rinse the shrimps and pat them dry with kitchen paper.
2. Heat a pan with a drizzle of extra virgin olive oil and a crushed garlic clove. Let the garlic brown, then remove it.
3. Add the zucchini to the pan and sauté for a few minutes.
4. Meanwhile, in a pot with plenty of salted water, cook the tagliolini following the package instructions to achieve al dente pasta.
5. Add the shrimps to the zucchini and deglaze with a splash of white wine. Let the alcohol evaporate, then cook for a few minutes until the shrimps are well browned.
6. Drain the pasta, reserving some of the cooking water, and pour it into the pan with the zucchini and shrimps.
7. Toss everything together over high heat for a minute, adding a bit of cooking water if necessary to make the sauce creamier. Season with salt and pepper.
8. Sprinkle with chopped parsley and, if desired, add some cheese flakes to enrich the dish.
9. Serve hot.

Curiosity

Tagliolini is a type of egg pasta typical of Northern Italy, very similar to tagliatelle but thinner. This dish can be considered a pleasant meeting between land and sea, representing the Italian cuisine’s skill in expertly combining ingredients from different habitats.