Housemade Garganelli Pasta Recipe
baby gulf shrimp, corn, tomato, paddy pan squash, yellow tomato emulsion, Parmesan
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Ingredients
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Pasta
Shrimp and Vegetables
Yellow Tomato Emulsion
Garnish
Method
Making the Pasta
- 1
Prepare the Dough
In a large bowl, mix the flour and salt. Make a well in the center, add the eggs, and gradually incorporate the flour until a dough forms. Knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 2
Roll and Cut
Roll out the dough using a pasta machine or a rolling pin to your desired thickness. Cut into squares (about 2x2 inches). To form garganelli, roll each square around a thin dowel or your finger, pressing the edges to seal.
Cooking the Shrimp and Vegetables
- 3
Sauté
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the shrimp, corn, tomatoes, and paddy pan squash. Cook for about 5-7 minutes until shrimp is cooked through and vegetables are tender. Season with salt and pepper.
Making the Yellow Tomato Emulsion
- 4
Blend the Emulsion
In a blender, combine chopped yellow tomatoes and olive oil. Blend until smooth, then season with salt to taste.
Bringing It All Together
- 5
Combine and Serve
In a large pot of salted boiling water, cook the garganelli for 3-4 minutes until al dente. Drain and add to the skillet with shrimp and vegetables. Toss to combine. Serve with a drizzle of yellow tomato emulsion and a sprinkle of grated Parmesan cheese on top.
