July 9, 2014 by dgarnett2013
Tagliatelle with brown shrimp and courgettes: DG
Serves 2 – 4
- 4 small courgettes or 3 medium ones
- 300 – 500g Tagliatelle, depending on how many you are feeding
- brown shrimp
- small bunch of mint, leaves torn up
- medium size bunch of flat leaf parsley, leaves chopped
- juice of ½ lemon
- 1 dried red chilli, crumbled
- 1 clove garlic
- extra virgin olive oil, plus plain olive oil
- Black pepper
Slice the courgettes into very thin rounds and fry them in a little very hot oil in a single layer, turning them over to gently brown or start to turn golden on both sides. (You will have to do this in batches). Put each batch on a plate while frying the remaining circles.
Flatten the garlic with a large knife and put this among the courgettes, to flavour the oil. Don’t let it burn.
Cook the tagliatelle in a large pot of salted water.
While the tagliatelle is cooking, start to warm through the shrimp in the pan you used for the courgettes. Add the courgettes, chilli, the lemon juice, parsley, mint, salt and pepper and a glut of good extra virgin olive oil. Mix together.
Add a tablespoon or two of the pasta cooking sauce to help amalgamate the sauce, then drain the pasta and mix it with the shrimp and courgettes.
Made the day before darling dad died. July 10th. Seen here with Sylvie, early July. Funeral: July 18th. God be in my head and in my understanding.