Lemon Garlic Shrimp Tagliatelle

Instructions

1. Prep the Vegetables

   5 min hands-on

   • Grate the zucchini finely into a bowl using a box grater.
   • Coarsely grate the tomatoes into a separate bowl, discarding any large pieces of skin.

2. Cook the Shrimp

   2 min hands-on2 min waiting

   • Heat olive oil in a large frying pan over medium-high heat.
   • Add the raw shrimp in a single layer and cook for 1 minute.
   • Sprinkle paprika evenly over the shrimp, toss, and cook for another minute until the shrimp are pink and cooked through.
   • Remove the shrimp using a slotted spoon and set aside.

3. Cook the Zucchini

   2 min hands-on15 min waiting

   • Lower the heat to medium-low and add the grated zucchini to the same pan with a pinch of salt.
   • Stir occasionally and cook for about 15 minutes until very soft and slightly golden.

4. Incorporate the Tomatoes

   5 min waiting

   • Add the grated tomatoes to the softened zucchini.
   • Stir well and let the mixture simmer gently for 5 minutes until the sauce thickens slightly.

5. Prepare the Pasta

   4 min hands-on10 min waiting

   • Bring a large pot of salted water to a rolling boil.
   • Cook the whole-grain pasta until al dente, reserving about one cup of the pasta cooking water before draining.

6. Make the Gremolata

   5 min hands-on

   • Finely chop fresh parsley and garlic together on a large chopping board.
   • Transfer to a small bowl, zest the lemon over the mixture, add a pinch of salt, and mix well.

7. Combine Pasta and Sauce

   3 min hands-on

   • Transfer the cooked pasta into the pan with the zucchini-tomato sauce using tongs.
   • Add a splash of reserved pasta water to loosen the sauce.
   • Return the cooked shrimp to the pan and toss until the pasta is evenly coated.

8. Finish with Lemon and Seasoning

   1 min hands-on

   • Squeeze lemon juice over the pasta and toss to distribute.
   • Add freshly ground black pepper and adjust salt to taste.
   • Drizzle with olive oil if desired.

9. Serve and Garnish

   1 min hands-on

   • Divide the pasta into serving bowls.
   • Top each portion with gremolata, a drizzle of olive oil, and a grind of black pepper.
   • Cooking tips:
   • For optimal flavor, use fresh, ripe tomatoes and high-quality olive oil.
   • If you prefer a spicier kick, add a pinch of chili flakes while cooking the shrimp.
   • Do not overcook the shrimp; remove them from the pan as soon as they turn pink to prevent a rubbery texture.
   • Use the reserved pasta water sparingly to control the consistency of the sauce.
   • Serve immediately for the best texture and flavor.