Tagliatelle with shrimps and zucchini in creamy tomato sauce
2 servings
10 minutes
Shrimp and zucchini tagliatelle in creamy tomato sauce is a refined dish of Italian cuisine that combines the tenderness of seafood with the freshness of vegetables. Historically, tagliatelle pasta originates from the Emilia-Romagna region, traditionally prepared with rich sauces. In this recipe, tiger shrimp, aromatic garlic, and shallots are sautéed in olive oil to create a delicious base complemented by zucchini and tomatoes. White wine adds a slight acidity to the sauce while cream makes it velvety. The dish is finished with fresh herbs and grated Parmesan to enhance the flavor. Tagliatelle soaked in rich sauce is elegantly served twirled on a fork. An ideal option for a romantic dinner or dinner with friends, this recipe offers warm gastronomic emotions with hints of Italian sun and Mediterranean breeze.
1
Add the tagliatelle to boiling salted water and cook for 3 minutes.
- Tagliatelle: 200 g
- Olive oil: 30 ml
2
Finely chop shallots, garlic, and herbs, slice zucchini into half-moons, and cut cherry tomatoes in half.
- Shallot: 13 g
- Garlic: 1 clove
- Parsley: 3 g
- Courgette: 60 g
- Cherry tomatoes: 60 g
3
Cut the tiger shrimp in half lengthwise.
- Tiger prawns: 10 pieces
4
Sauté in olive oil, adding onion, garlic, shrimp, and zucchini for 2 minutes.
- Olive oil: 30 ml
- Shallot: 13 g
- Garlic: 1 clove
- Tiger prawns: 10 pieces
- Courgette: 60 g
5
Add 50 ml of white dry wine and evaporate the alcohol, add cream and tomatoes in their own juice, add thyme and parsley, season with salt and pepper, and simmer for 2 minutes.
- Dry white wine: 50 ml
- Cream: 200 ml
- Tomatoes in their own juice: 60 g
- Thyme: 1 g
- Parsley: 3 g
- Olive oil: 30 ml
- Tagliatelle: 200 g
- Parmesan (Parmigiano Reggiano): 30 g
6
Add the tagliatelle and cherry tomatoes and simmer for another 1-2 minutes.
- Tagliatelle: 200 g
- Cherry tomatoes: 60 g
7
Twist the cooked pasta with a fork into a spiral, place it on a plate, sprinkle with grated Parmesan, garnish with a sprig of thyme, and serve.
- Parmesan (Parmigiano Reggiano): 30 g
- Thyme: 1 g
