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Tagliarini with raw green and yellow courgette, brown shrimp, chilli and lemon
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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.
First published in 2017
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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
SAVE RECIPE
Method
1
Place the grated courgette in a colander and add ½ teaspoon fine salt. Place a bowl under the colander and leave for 1 hour. Squeeze out the courgette to extract as much liquid as possible
2
Put a large pan of water on to boil. Once the water is boiling, add enough salt to resemble mild sea water. Add the tagliarini and cook for 2 minutes (if using dried pasta cook until al dente)
3
At the same time, in a saucepan big enough to hold the pasta, heat together the butter, a splash of the pasta cooking water, lemon juice and chilli over a low to medium heat. When the pasta is cooked, remove it from the water and add it to the pan of butter and lemon to toss. Keep the pasta cooking water
4
Add the raw courgette and brown shrimp and vigorously toss the pasta in the pan for at least 30 seconds to work the gluten, adding a splash of starchy cooking water if it starts to dry up. Continue tossing the pasta until the sauce emulsifies and becomes viscous, and season with salt and pepper. Serve immediately
First published in 2017
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