Tagliatelle With Shrimp Zucchini And Cherry Tomatoes Recipes

TAGLIATELLE WITH ROCK SHRIMP, CORN AND BURST CHERRY TOMATOES

Steps:

• Preheat a grill or broiler. Grill or broil the corn until it is dark brown on all sides. Cut the kernels off the cob and reserve. Once the kernels have been removed from the cob, run your knife along the cob to get any residual pieces of the kernels. Reserve.
• Coat a large wide pot, over medium-high heat, with olive oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and is very aromatic, remove it from the pan and discard. Toss in the cherry tomatoes and roll them around in the oil. Add 1 cup of stock and season with salt. Reduce the heat to medium and let the tomatoes cook until they start to burst and give off their juices. This will take about 8 to 10 minutes.
• Bring a large pot of well-salted water to a boil over medium heat.
• Add the corn kernels to the pot with the tomatoes. Stir to combine and add 1/2 cup of stock if the liquid level is very low.
• Drop the pasta into the boiling water and cook for 2 to 3 minutes, or longer if using dried pasta. Toss the shrimp into the pot with the tomatoes and stir to combine.
• Drain the pasta from the cooking water, reserving 1/2 cup water, and toss immediately into the pot with the tomato mixture. Add in 1/2 cup of the pasta cooking water, if needed. Toss vigorously to combine. Remove from the heat and give a drizzle of high quality finishing oil and a sprinkling of grated Parmesan. Transfer to a serving bowl or platter and serve immediately.
• It's summer in a bowl!

TAGLIATELLE WITH A SIMPLE SWEET TOMATO SAUCE AND SHRIMPS

Steps:

• Blanch and skin the tomatoes (score tomatoes with one or more criss cross, plunge into boiling water for ca 30s until skin begins to peel away, cool in cold water, remove skin).
• Half tomatoes and chop into small pieces.
• Put a pan of salted water on to heat for the pasta.
• Put the butter and olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes.
• Add the booze and allow to flame if you like. If you want to flame it, it helps when the booze is warm. The flame should go out after about 30seconds, so don't worry.
• Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat.
• Season the sauce carefully.
• Put the pasta into the boiling water - fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions.
• If your sauce has cooled down then reheat it now.
• When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked.
• Check the seasoning, then divide on to your serving plates with the sauce on top.
• Serve straight away, telling your guests to stir the pasta up in their bowl every so often to keep the pasta moist.
• Try this___________________________________.
• Crumble over a little ricotta or feta cheese - just a little bit - both of these cheeses have a nice texture, go really well with prawns and make it look great.
• And this___________________________________.
• A handful of spinach added at the end gives a nice vibe - the heat will wilt it into the sauce.
• Or this____________________________________.
• You can use tinned tomatoes for this dish but you won't get the freshness or lightness you get from fresh tomatoes.

TAGLIATELLE WITH ZUCCHINI AND SHRIMP

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.

JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS

Steps:

• Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
• Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
• In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
• Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
• To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.