Tagliatelle Recipe
Sautéed Shrimp, Zucchini, Squash, Basil, Citrus Tomato Sauce, Lemon Ricotta, House-Made Tagliatelle
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Ingredients
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House-Made Tagliatelle
Citrus Tomato Sauce
Sautéed Shrimp & Vegetables
Lemon Ricotta
Method
House-Made Tagliatelle
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into it. Using a fork, beat the eggs gently, then gradually incorporate the flour until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll out the Dough
After resting, divide the dough into four pieces. Roll each piece out thinly using a pasta machine or a rolling pin. Cut into tagliatelle strips.
Citrus Tomato Sauce
- 4
- 5
Cook Cherry Tomatoes
Add halved cherry tomatoes to the pan. Cook until they start to blister and break down, about 5-7 minutes.
- 6
Season the Sauce
Stir in lemon juice, salt, black pepper, and fresh basil. Cook for an additional 2 minutes, then remove from heat.
Sautéed Shrimp & Vegetables
- 7
Sauté Shrimp
In a large skillet, heat olive oil over medium-high heat. Add minced garlic and shrimp. Cook until shrimp are pink and opaque, about 3-4 minutes.
- 8
Add Vegetables
Add sliced zucchini and yellow squash to the skillet. Season with salt and black pepper. Sauté until vegetables are tender, about 5 minutes.
Lemon Ricotta
- 9
Prepare Ricotta
In a small bowl, combine ricotta cheese, lemon zest, salt, and black pepper. Mix well until smooth.
Combine and Serve
- 10
Cook the Tagliatelle
In a large pot of salted boiling water, cook the tagliatelle for 3-4 minutes until al dente. Drain and reserve a little pasta water.
- 11
Combine Everything
In the skillet with the shrimp and vegetables, add the cooked tagliatelle and citrus tomato sauce. Toss to combine, adding reserved pasta water if necessary to loosen the sauce.
- 12
Serve with Ricotta
Plate the tagliatelle, and top with dollops of lemon ricotta. Garnish with additional fresh basil if desired.