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:
- 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.
- 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
- 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.
- 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!
- 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.
- If this dish is not your thing – then check these shrimp recipes.
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
