To prepare a delicious zucchini tagliatelle with shrimp recipe, it is essential to follow each step carefully to achieve a tasty and appealing dish. Start by choosing fresh zucchinis. Using a peeler (or a sharp knife), cut the zucchinis into long strips, being careful to avoid the core, where a lot of water accumulates. This technique will ensure that your tagliatelle will not be too wet. Place the zucchini strips on a wooden cutting board, sprinkle a little salt on top, and let them sit for about 15 minutes. The salt will help draw out excess water from the zucchinis. After this time, use a few paper towels to pat the strips and absorb the accumulated moisture.
Meanwhile, prepare the shrimp. Carefully peel them, leaving the tail intact for a more appealing look on the plate. Garlic is an essential ingredient, so slice it lengthwise, then remove the heart (the green vein) to avoid a bitter taste. Cherry tomatoes should be quartered to add a fresh note to the dish.
In a heated pan, add butter and olive oil. Once the fat is hot, add the shrimp along with the garlic. Sautéing them for about 2-3 minutes will release delicious flavors. Add fresh or dried thyme, and then deglaze everything with rosé wine, which will bring a pleasant acidity to the dish. After a few minutes, add the cherry tomatoes, a little sugar to balance the acidity, and let it simmer for 2 minutes. Finally, chop the parsley finely and sprinkle it over the shrimp.
To finish the dish, bring salted water to a boil. When it starts boiling, add the zucchini tagliatelle, cooking them for about a minute. Immediately transfer them to a bowl of ice water to stop the cooking process and to keep their vibrant color. Once cooled, in a wok, add a little oil, soy sauce, black pepper to taste, lime zest, and lemon juice. Sautéing the zucchini in this mixture will enhance the flavors.
Finally, add a few drops of sesame oil and a tablespoon of sesame seeds to complete the dish. Serve the zucchini tagliatelle alongside the shrimp and enjoy a meal full of flavors, colors, and textures. Bon appétit!
Meanwhile, prepare the shrimp. Carefully peel them, leaving the tail intact for a more appealing look on the plate. Garlic is an essential ingredient, so slice it lengthwise, then remove the heart (the green vein) to avoid a bitter taste. Cherry tomatoes should be quartered to add a fresh note to the dish.
In a heated pan, add butter and olive oil. Once the fat is hot, add the shrimp along with the garlic. Sautéing them for about 2-3 minutes will release delicious flavors. Add fresh or dried thyme, and then deglaze everything with rosé wine, which will bring a pleasant acidity to the dish. After a few minutes, add the cherry tomatoes, a little sugar to balance the acidity, and let it simmer for 2 minutes. Finally, chop the parsley finely and sprinkle it over the shrimp.
To finish the dish, bring salted water to a boil. When it starts boiling, add the zucchini tagliatelle, cooking them for about a minute. Immediately transfer them to a bowl of ice water to stop the cooking process and to keep their vibrant color. Once cooled, in a wok, add a little oil, soy sauce, black pepper to taste, lime zest, and lemon juice. Sautéing the zucchini in this mixture will enhance the flavors.
Finally, add a few drops of sesame oil and a tablespoon of sesame seeds to complete the dish. Serve the zucchini tagliatelle alongside the shrimp and enjoy a meal full of flavors, colors, and textures. Bon appétit!
Ingredients
Garnish: Zucchini – 2 pieces Sesame seeds – 1 tablespoon Olive oil – 2 tablespoons Soy sauce – 2 tablespoons Lemon juice – 1 teaspoon Lime zest – 1/2 teaspoon Ice – 1 large bowl Black pepper – to taste Shrimp: Large shrimp – 8 pieces Cherry tomatoes – 8-10 pieces Garlic – 3 cloves Butter – 20 g Dried thyme – 1/2 teaspoon Semi-dry rosé wine – 40 ml Brown sugar – 1/4 teaspoon Parsley – 1 bunch Salt and black pepper – to taste