Tagliatelle with Shrimp and Zucchini
Quick Recipes Simple Recipes Pasta Fish and Seafood Meat Dishes
Minimum effort, maximum result is the motto of this recipe. It's definitely a recipe that will impress your gourmet friends.
Ingredients
150g tagliatelle
10-15 shrimp
1 small young zucchini
2 garlic cloves
1 sprig sage
1/4 bunch parsley (or 1 sprig wild fennel fronds)
5 grinds chili (or to taste)
2 tablespoons olive oil
salt, pepper
Saffron butter
50g butter (80% fat)
50ml dry white wine
zest from 1/2 lemon
1 small packet saffron (0.12g)
Servings: 2
How to prepare tagliatelle with shrimp and zucchini
- Peel the shrimp, removing heads and tails. Rinse the shells in water, drain well and set aside for the saffron butter. Rinse the peeled shrimp in cold water as well and pat dry with paper towels.
- Melt the butter in a small saucepan over low heat. Add the shrimp shells, lemon zest, saffron, wine and a very little salt. Simmer everything over medium heat for about 10 minutes. Strain the butter and keep it warm until needed.
- Bring plenty of salted water to a boil. When it starts boiling, add the tagliatelle and cook according to the package instructions.
- While the pasta is cooking, heat the olive oil. Add a little chili, freshly ground black pepper and crushed garlic to the oil. Stir quickly and when the garlic starts to smell fragrant, add the zucchini cut into thin slices. Sauté the zucchini, stirring often, over medium heat until slightly softened (about 2 minutes). Add the shrimp and continue sautéing until they turn pink (another 2 minutes).
- Add the drained pasta, whole sage, very finely chopped parsley, salt to taste and mix quickly. Then add the saffron butter and continue stirring until the pasta absorbs the sauce.
- Adjust the pasta for salt and pepper. Serve immediately.
Sotam dovlecelul cu usturoi
Adaugam crevetii
Adaugam pastele si amestecam
Untul cu sofran
Adaugam untul aromat si verdeturile
