Lemony Prawn Courgette Tagliatelle Recipes

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TAGLIATELLE WITH SHRIMP, ZUCCHINI AND CHERRY TOMATOES



Tagliatelle with Shrimp, Zucchini and Cherry Tomatoes image

Provided by Anne Burrell

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 17

Kosher salt
Extra-virgin olive oil, for coating
3 cloves garlic, smashed
Pinch crushed red pepper flakes
2 cups heirloom cherry tomatoes, assorted sizes and colors
2 small zucchini, diced
1/2 onion, diced
1 1/2 cups vegetable or chicken stock
1 pound All-Purpose Pasta Dough, cut into tagliatelle shape, recipe follows
6 to 8 medium shrimp, shelled, deveined and heads removed
High-quality extra-virgin olive oil, for finishing
1/2 cup grated Parmesan
Fresh oregano leaves, for garnish
1 pound all-purpose flour, plus more for dusting
4 whole eggs, plus 1 yolk
1/4 cup extra-virgin olive oil
Kosher salt

Steps:

  • Bring a large pot of well-salted water to a boil over medium heat.
  • Coat a large, wide pot set over medium-high heat with olive oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and very aromatic, remove from the pan and discard. Toss in the tomatoes, zucchini and onions and roll them around in the oil. Add 1 cup of the stock and season with salt. Reduce the heat to medium and cook until the tomatoes start to burst and give off their juices, 8 to 10 minutes. Add 1/2 cup more stock if the liquid level is very low.
  • Drop the tagliatelle into the boiling water and cook for 2 to 3 minutes. Toss the shrimp into the pot with the tomatoes and stir to combine. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and then toss the pasta immediately into the pot with the tomato mixture. Add in the reserved cooking water, if needed. Toss vigorously to combine. Remove from the heat and drizzle some finishing oil over the top, then add the Parmesan and a sprinkling of fresh oregano to garnish. Transfer to a serving bowl or platter and serve immediately.
  • Place the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour about 8-inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, a pinch of salt and 1 to 2 tablespoons water.
  • Using a fork, beat the eggs together with the olive oil, water and salt. Then begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together as a homogeneous mixture, THEN you can start kneading.
  • When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch, but not to tear, the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take 8 to 10 minutes for an experienced kneader and 10 to 15 minutes for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
  • When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate.
  • To roll out the pasta, you need to run the dough through a pasta roller a bunch of times to get it long and thin. To start, cut off about a quarter of the dough, keeping the rest wrapped up so it doesn't dry out. Squish the dough to flatten it. Run the dough through the pasta roller starting on the widest setting, number 1. Then dust the dough with flour, fold it into thirds, and put the dough through this setting two more times. If the dough ever feels sticky or tacky, dust with flour. Now adjust the setting to number 2 and repeat the process again, changing the setting each time until the dough reaches the desired thickness. Once the dough is rolled out, be sure to keep the pasta covered so it doesn't dry out. Repeat this process with the remaining dough, then cut the dough to the desires pasta shape.

LEMONY PRAWN & COURGETTE TAGLIATELLE



Lemony prawn & courgette tagliatelle image

Make this king prawn and courgette tagliatelle in just 20 minutes. It's full of garlic, lemon and chilli, and it's healthy too, so it's great for busy weeknights

Provided by Esther Clark

Categories     Dinner, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 8

2 tbsp olive oil
2 courgettes (about 500g), trimmed and coarsely grated
1 large garlic clove , finely grated
1 small red chilli , finely chopped
180g tagliatelle
150g raw king prawns , peeled and deveined
1 lemon , zested and juiced
½ small bunch of parsley , finely chopped

Steps:

  • Heat the oil in a frying pan and fry the courgette for 4-5 mins, then stir through the garlic and chilli.
  • Cook the tagliatelle following pack instructions. Drain, reserving some of the cooking water.
  • Add the prawns to the courgette mixture, and cook for 2 mins until pink. Toss through the tagliatelle, the lemon zest and juice, parsley, some seasoning and a splash of the reserved cooking water. Divide between bowls and serve.

Nutrition Facts : Calories 478 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium

TAGLIATELLE WITH ZUCCHINI AND SHRIMP



Tagliatelle with Zucchini and Shrimp image

Categories     Pasta     Sauté     Quick & Easy     Basil     Shrimp     Zucchini     Healthy     Gourmet

Yield Makes 2 main-course servings

Number Of Ingredients 9

10 large shrimp in shell (21 to 25 per pounds), peeled and deveined
1/2 teaspoon salt
1/8 teaspoon black pepper
2 1/2 tablespoons extra-virgin olive oil
1/2 pound zucchini (1 medium), cut lengthwise into 2- by 1/4-inch sticks
4 teaspoons minced garlic
5 ounces dried egg tagliatelle or egg fettuccine
1/2 teaspoon finely grated fresh lemon zest
1/3 cup finely chopped fresh basil

Steps:

  • Pat shrimp dry and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, stirring frequently, until lightly browned and just cooked through, about 2 minutes. Transfer to a bowl.
  • Heat remaining 1 1/2 tablespoons oil in skillet over moderately high heat until hot but not smoking, then sauté zucchini, stirring frequently, until lightly browned, 2 to 3 minutes. Add garlic and sauté, stirring, until zucchini is just tender, 2 to 3 minutes. Season with pepper and remaining 1/4 teaspoon salt.
  • Cook pasta while zucchini is sautéing:
  • Cook pasta in a large pot of boiling salted water until al dente. Drain well in a colander and add to zucchini along with shrimp, zest, and basil. Cook over moderately high heat, tossing, until shrimp are heated through, about 1 minute.

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