Pasta with Zucchini and Shrimp
Ingredients
- 250g egg tagliolini
- 2 large zucchinis
- 150g red shrimp
- 100g pink shrimp
- 50g gobetti (if available)
- Extra virgin olive oil
- Salt to taste
- Pepper to taste
- Lemon zest to taste
Preparation
Cut the zucchinis into small, uniform cubes and sauté with a garlic clove in a pan until soft.
Blend part of the zucchinis with a little hot water and a drizzle of oil.
Clean the shrimp by removing the intestine; save the shells and heads for a future bisque.
Set aside part of the shrimp to cook briefly and part to add raw at the end for contrast.
Cook the egg tagliolini in salted water until al dente, then drain and mix with the zucchini cream and crispy zucchini cubes.
With the heat off, add the cooked shrimp. Serve by plating and topping with the raw shrimp, fresh lemon zest, and optionally some mint leaves.
