Tagliatelle with shrimps and zucchini

These tagliatelle with shrimps are a staple seafood pasta dish almost everywhere. Add to that a bit of zucchini for body and cherry tomatoes for zing and you got yourself a winner!

This is one of those pasta dishes out of which we create sauce out of no sauce. We will be using the starch of the pasta water to make everything so much better without having the need to add heavy cream. This is also one of those dishes that are light and fairly interesting for the summer.

Here are a couple of comments that I need to add to this dish:

1. Deveining shrimp is something that is fairly optional. While cooking the intestinal track will not be an issue for you. But some people (including me) prefer to remove it. You do not have to though – at all.
2. For this recipe, you can get pre-cooked shrimp if getting fresh ones is a problem for you. Understandingly it will be a bit rubbery, but it’s not the end of the world
3. If you have raw shrimp you can easily understand if the shrimp is bad. First of all the shrimp should feel firm at hand while touching it and the shells should be generally unbroken. If the smell is sour and the shrimp is slimy then just throw it away.
4. I have used the Shrimp heads for adding a whole lot of flavor. While cooking, the shrimp heads pack juices that we want. Alternatively, you can cook the shrimps with the heads, but that is usually a pain to eat – all is up to you though!
5. Zucchini is a fairly optional component in the tagliatelle with shrimps. I personally like it as while cooking in the liquid it literally is disintegrated and just adds a bit of thickness and complexity to everything.
6. If this dish is not your thing – then check these shrimp recipes.