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- Tagliolini con Gamberi and
Zucchini
- (Tagliolini
with Shrimp and Zucchini)
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- Ingredients:
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- 1/2
pound fresh young zucchini cut into 1-inch by 1/4 inch
strips
1 pound (about 30) medium shrimp, shelled, deveined and cut
in half
3 tablespoons virgin olive oil
1 garlic clove, crushed
1/8 teaspoon dried red pepper
Salt
3/4 pound dried white tagliolini or tagliatelle (egg pasta)
2 tablespoons unsalted butter, softened
1/4 cup freshly grated Parmesan cheese plus extra to pass at
the table.
Directions:
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- Put a large pot of water to boil while
preparing the sauce.
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- Heat the olive oil in a large skillet over medium
heat. Add the garlic, let it cook until golden, about 30
seconds, and discard it.
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- Add the zucchini and cook for two minutes.
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- Add the shrimp, the pepper flakes and some salt and cook for three minutes, tossing constantly, until the
shrimp are bright pink and firm to the touch. Reserve 1/4 cup
of the mixture for garnish. Set aside.
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- Salt the boiling water, add the pasta and cook for 2 minutes or until 'al dente'. Drain well
in a colander.
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- Toss the pasta with the zucchini-and-shrimp
mixture, add the butter and the Parmesan cheese and toss well.
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- Transfer to a heated serving platter dish and garnish with the
reserved shrimp-and-zucchini mixture.
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- Pass around a small bowl of grated Parmesan
cheese.
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- That's it!
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