Tagliolini with Shrimp and Zucchini

Tagliolini with shrimp and zucchini is a very tasty dish and relatively simple to prepare. Here is the recipe:

Ingredients

• 250 g tagliolini
• 200 g peeled shrimp
• 2 medium zucchini
• Garlic (1 clove)
• Extra virgin olive oil
• Fresh chopped parsley
• Salt and pepper to taste
• Parmesan or pecorino shavings (optional)
• White wine (a splash)

Preparation

1. Start by cleaning the zucchini and cutting them into julienne (thin strips). Wash the shrimp and pat them dry with paper towels.
2. Place a pan on the heat with a drizzle of extra virgin olive oil and a crushed garlic clove. Brown the garlic and then remove it.
3. Add the zucchini to the pan and sauté them for a few minutes.
4. Meanwhile, in a pot with plenty of salted water, cook the tagliolini following the cooking times indicated on the package to achieve al dente pasta.
5. Add the shrimp to the zucchini and deglaze with a splash of white wine. Allow the alcohol to evaporate, then cook for a few minutes until the shrimp are well browned.
6. Drain the pasta, reserving some cooking water, and add it to the pan with zucchini and shrimp.
7. Mix everything over high heat for a minute, adding a bit of cooking water if necessary to make the sauce creamier. Adjust salt and pepper.
8. Sprinkle with chopped parsley and, if desired, add some cheese shavings to enrich the dish.
9. Serve hot.

Trivia

Tagliolini are an egg pasta typical of Northern Italy, very similar to tagliatelle but thinner. This dish can be considered a pleasant encounter between land and sea, representing the skill of Italian cuisine in skillfully combining ingredients from different habitats.