Ever Tried Shrimp Pasta That Tastes Like Rome on a Plate?
Living in Italy has completely fired up my passion for its incredible culinary scene. Every time I step out, I’m on the hunt for decadent Italian dishes and the perfect recipes to bring home. During a trip to Rome, I stumbled upon a pasta dish that completely blew me away: shrimp pasta with a delicate pumpkin flower sauce. One bite, and I knew I had to recreate it.
When I finally nailed it at home, I realized – this isn’t just another shrimp pasta recipe. It’s something extraordinary. And today, I’m sharing it with you.
Whether you’re planning a romantic dinner for two or a feast for friends, this dish is guaranteed to wow your taste buds. But before we dive into the recipe, let’s go over some key tips to make sure your pasta turns out flawless every single time. Trust me, it’s all in the details!
Jump to Recipe
📝 Pro Tips for Perfect Shrimp Pasta
- Pasta Shape Matters:
This recipe works best with tagliatelle or spaghetti. If you’re out of these, you can use other pasta shapes, but for that authentic texture, stick to the classics. - Cook in Batches:
If you’re doubling or tripling the recipe, don’t overload your pan. Fry the ingredients in batches to keep everything crisp and avoid fogginess. - Serve Fresh:
This isn’t a “make-ahead” kind of dish. Serve the pasta immediately after cooking to enjoy that perfect al dente texture. Leftovers? They’re okay, but the pasta will soak up the sauce and lose its magic. - Fresh Pasta = Best Results:
For a restaurant-quality dish, use fresh pasta. If that’s not an option, dry egg pasta works well too. Regular dry pasta? It’ll simplify the flavor, and trust me, you don’t want that.
- Shrimp Tips:
Fresh shrimp are ideal, but if you’re using frozen, defrost them gradually in the fridge. Avoid cooking shrimp straight from the freezer – they’ll taste less fresh and a bit rubbery. - Marinate for More Flavor:
For shrimp that pack a punch, marinate them for at least 30 minutes (or overnight if you can). It’s worth the extra step! - Taste Your Pasta:
Don’t just trust the cooking time on the package. Taste it! You want the pasta to be slightly undercooked because it’ll finish cooking in the sauce. Rule of thumb: when you think it needs 2 more minutes, that’s the moment to take it out. - Pick the Best Parmesan:
Always go for a piece of authentic Italian parmesan and grate it yourself. Pre-grated just doesn’t cut it.
Shrimp and Zucchini Flower Tagliatelle
Equipment
- 1 frying pan
- 1 middle pot
Ingredients
- 8 ounces (1 package) of fresh uncooked pasta or 5 ounces of dry egg pasta (spaghetti or tagliatelle)
- 8 ounces pilled shrimps (15 ounces unpeeled shrimps with heads) (different shrimp may weigh differently, so as a simple benchmark, I would estimate 8-10 large shrimps per portion)
- 4 ounces fresh zucchini flowers
- 2 cloves garlic, finely chopped
- 1 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- ½ cup fresh 20% cream if you usually use low-fat cream you can use it
- 1 ounces Parmesan cheese you can use Grana Padana or Pecorino in this recipe
- Salt & Pepper
Instructions
- Wash the parsley and let it dry. If you have frozen shrimp, take them out of the fridge for at least an hour before cooking. Clean the shrimp if needed. Marinate the shrimp with finely chopped garlic and parsley. Add half of the olive oil, salt, and pepper. Put it in the fridge for at least half an hour to marinate (ideally a few hours).
- Bring a pot of salted water to boil for the pasta. Always try to use a large volume of water while cooking pasta and add salt as it was a soup for the water to taste enough salty.
- Prepare zucchini flowers. Remove the inner parts (stigma or anthers). Coarsely chop the flowers
- Heat the remaining olive oil over medium heat in a large pan. Add the marinated shrimp and cook until pink and cooked through.
- Stir in the cream. Add 1 Tbls of Parmesan cheese. Adjust salt and pepper to taste and lower the heat
- 1 minute before combining the sauce with pasta – add the flowers and gently mix.
- Before draining the pasta preserve a cup of water from the pot.
- Drain tagliatelle and add it to the pan with the sauce, stirring until well combined. Adjust the sauce thickness by adding preserved water.
- To serve, sprinkle freshly grated Parmesan cheese and black pepper over the pasta and garnish with optional fresh parsley for a vibrant finish.
🍽️ Time to Cook!
Ready to bring a taste of Rome to your kitchen? This shrimp and pumpkin flower pasta is an absolute showstopper. Save it, share it, and let me know how it goes! And if you’re on Pinterest, don’t forget to pin this recipe for later inspiration.
Buon Appetito! 🇮🇹✨
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