SHELLFISH-SCENTED TAGLIATELLE WITH SHRIMPS AND ZUCCHINI
FOR 4 PERSONS
4 tbsp of extra virgin olive oil
2 small zucchinis
Salt and pepper to taste
200 g of peeled shrimps
25 g of Bauer Shellfish Sauce
500 g of fresh egg tagliatelle
Fresh parsley, chopped, to taste
By Lidia Mattiazzi
- In a pan, place the oil, the sliced zucchini and a pinch of salt and pepper, and sauté (add some water, if needed). Then add the shrimps, let them cook for a few minutes and turn off the heat.
- On the side, mix Bauer Shellfish Sauce with water and let it cook for 20 minutes, mixing with a whisk every once in a while, then add the zucchini and the shrimps.
- Cook the pasta in a big pot of salted water, drain and season with the Shellfish Sauce, zucchini and shrimps.
- Add a little bit of chopped parsley and serve hot.
NOTE: They are excellent also with salmon or scampi instead of shrimps.