Tagliarini with raw green and yellow courgette, brown shrimp, chilli and lemon
This gorgeous tagliarini recipe is served with brown shrimp and grated courgette – a simple dish that shows off the rewards of skillful pasta cooking. This recipe was taken from Trullo, The Cookbook by Tim Siadatan, published by Square Peg.
Once the water is up to the boil this takes less than five minutes to pull together. To me, this dish signifies the height of summer and all its glory – good times.
Ingredients
Metric
Imperial
Tagliarini with raw green and yellow courgette, brown shrimp, chilli and lemon
- 400g of tagliarini, or use spaghetti or linguine (fresh or dried)
- 4 tbsp of courgette, coarsley grated
- 4 tbsp of yellow courgettes
- 1/2 tsp fine sea salt
- 80g of unsalted butter, cubed
- 1/4 lemon, juiced
- 1/4 tsp dried chilli, finely chopped
- 6 tbsp of brown shrimp, cooked and peeled
- freshly ground black pepper
Method
Tim Siadatan has become synonymous with bold Italian cooking since he graduated from the first intake at Jamie Oliver's Fifteen. After working at the iconic St John restaurant, he went on to work at Moro, before opening Trullo with his good friend and business partner Jordan Frieda in June 2010. In 2016 they opened the first Padella in London's Borough Market. It was the culmination of their long-held dream to open a pasta bar serving fresh, hand-rolled pasta with delicious sauces and fillings inspired by their trips to Italy.
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