Tagliolini with zucchini and shrimps
4 servings
25 minutes
Tagliolini with zucchini and shrimp is an elegant dish of Italian cuisine that combines the tenderness of freshly made pasta with the rich sea aroma of shrimp. Tagliolini, the thinnest type of tagliatelle, adds airiness to the dish while zucchini contributes a pleasant freshness and lightness. The history of this recipe is rooted in Mediterranean culinary traditions where harmony of flavors plays a key role. Shrimp sautéed in olive oil with zucchini create a delicate, silky texture complemented by butter and fish broth. A light tang from lemon zest completes the composition, highlighting the depth of flavor. This dish is perfect for both a romantic dinner and a family gathering, offering a sense of warmth and sophistication of Italian gastronomy.
1
To prepare dough for 4-5 servings of pasta, mix 5 yolks and 3 eggs with salt (about 0.5 teaspoon), and stir until smooth.
- Egg yolk: 5 piece
- Chicken egg: 3 pieces
- Salt: 20 g
2
Mix the egg mixture with flour, knead the dough until smooth, and wrap it in a plastic bag.
- Wheat flour: 500 g
3
Let it stand in a cold place for 10 minutes.
4
Roll out the dough (about 25 cm long) and sprinkle with flour, then carefully roll it up from the short side. Cut the resulting dough roll into strips 5 mm wide — no wider, as tagliolini is the thinnest pasta in the tagliatelle family.
- Wheat flour: 500 g
5
Cook the pasta in salted water for about 4 minutes.
- Salt: 20 g
6
In a pan with olive oil, sauté diced zucchini and halved garlic cloves. Add salt, pepper, then shrimp cut into 2-3 pieces.
- Zucchini: 500 g
- Garlic: 2 cloves
- Salt: 20 g
- Shrimps: 250 g
7
Put pasta in the pan, add some fish broth and butter. Mix everything together over heat until the butter melts.
- Fish broth: 250 ml
- Butter: 150 g
8
When serving, sprinkle with a small amount of grated lemon zest.
- Lemon zest: 20 g