Creamy 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!
Equipment
- pan
- pot
Ingredients
- 120 gr tagliatelle
- any amount shrimps
- zucchini chopped
- cherry tomatoes halved
- 2 cloves garlic sliced
- 50 ml milk
- 2 tbsp olive oil
- 50 ml white wine
- 10 gr butter
Instructions
- Depending on the type of shrimps that you bought, if they are raw - then rinse them properly, remove the skin and heads till the tail - we like the tail for aestetic purposes. Put the heads aside as we will need them. Devein them if you do not want their intestinal track.
- Get some water in a big pot and place in high heat. This will be the pasta water.
- In a hot pan, add the olive oil and the shrimp heads. They are packed with flavor and we want that oil to get that. Sear them for 3-5 minutes and remove them
- If you have raw shrimps, now it's time to cook them. Add them in and it will take 3 minutes each side. Remove them.
- Put the pasta in. Let them cook till aldente
- While the pasta is cooking, add the garlic and sear in the pan that we cooked the shrimps in for 30 seconds. Then add the zucchini and let them get a nice sear.
- Throw in the halved cherry tomatoes.
- Throw in the shrimps, combine them together, and then deglaze with something. It can be white wine. It can be just pasta water or some sort of liquor.
- After the pan is deglazed add some pasta water and bring to boil. I usually add a bit of milk to this mixture and bring it to boil so it softens the tones of the plate.
- The moment the pasta is ready and the liquid in the sauce is halved, throw the pasta in the pan and start mixing. If it seems that it doesnt have enough liquid add a bit more pasta water.
- Remove from heat and finish with just a bit of butter.
- Serve imediatelly