Tagliolini with Shrimp and Zucchini
Ingredients:
- 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 Parmigiano Reggiano cheese (Parmesan), plus extra to pass at the table
Preparation:
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.
Wine pairing:
Italian: Pinot Grigio, Marco Felluga. American: Chardonnay, Carneros Creek.
From: Harry Cipriani
The Harry’s Bar Cookbook
1991, New York, Bantam Books
Used with permission