Tagliolini con Gamberi and Zucchini
Tagliolini with Shrimp and Zucchini
1/2 pound fresh young zucchini cut into 1-inch by 1/4 inch strips
1 pound (about 30) medium shrimp, shelled, deveined and cut in half
3 tablespoons olive oil
1 garlic clove, crushed
1/8 teaspoon dried red pepper
Salt
3/4 pound dried white tagliolini or tagliatelle (egg pasta)
2 tablespoons unsalted butter, softened
1/4 cup freshly grated Parmesan cheese plus extra to pass at the table.
Put a large pot of water to boil while preparing the sauce. Heat the oil
in a large skillet over medium heat. Add the garlic, let it cook until
golden, about 30 seconds, and discard it. Add the zucchini and cook for
two minutes. Add the shrimp, the pepper flakes, and some salt and cook
for three minutes, tossing constantly, until the shrimp are bright pink
and firm to the touch. Reserve 1/4 cup of the mixture for garnish. Set
aside. Salt the boiling water, add the pasta, and cook for 2 minutes or
until "al dente". Drain well in a colander. Toss the pasta with the
zucchini-and-shrimp mixture, add the butter and the Parmesan, and toss
well. Transfer to a heated serving platter dish and garnish with the
reserved shrimp-and-zucchini mixture. Pass around a small bowl of grated
Parmesan cheese.
That's it!
"Adriana's Italian Gourmet Cookies"
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Ciao-Ciao!
Adriana
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