Shrimp and Zucchini Flower Tagliatelle
Discover the culinary magic of Italy with a garlic shrimp and zucchini flower pasta recipe. This recipe creates a dish that's both sophisticated and comforting, perfect for any occasion.
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.