This pasta and prosecco dish will make you weep with joy 1 year ago

This pasta and prosecco dish will make you weep with joy

If you were to ask my about my favourite country in the whole world (and I have traveled a lot), nothing and nowhere will ever beat Italy.

The cities. The countryside. The people. The fashion. The food. Oh my Gawd, the FOOD. Gelato, pizza, pasta, and let's not even start on the wine... Italy will always be a major love affair for me, and somewhere I want to go back to again and again and again...

All this Dolce Vita loving is summed up in this amazing pasta dish I came across the other day, and subsequently had to try. I mean; pasta and Prosecco are pretty much the two most amazing things ever to come out of Italy, and combined; well, let's just say I have a new favourite ever dish.

Are you ready to have your mind blown?

Hand-Cut-Tagliatelle-Pasta

Seared Shrimp Tagliatelle With Prosecco Lemon Cream Sauce

(Makes: 4 to 6 servings)

Ingredients

For the pistou

4 ounces basil leaves, plus more for garnish

1/4 cup olive oil

1/4 cup ice water

1 garlic clove, finely chopped

Salt and freshly ground black pepper

For the pasta

1 pound peeled shrimp (about 24)

4 tablespoons olive oil, divided, plus more for coating the shrimp

Salt and freshly ground black pepper

2 medium garlic cloves, sliced paper thin

2 medium shallots, peeled and sliced paper thin

1 1/2 cups chilled Prosecco or another dry sparkling wine

1/2 cup heavy cream

1/2 cup crème fraiche

Peels of 2 medium lemons, plus more zest for garnish

12 ounces tagliatelle or fettuccine pasta

Shrimp-Tagliatelle-Lemon-Prosecco-Cream-Sauce-Recipe_h

Instructions

For the pistou:

  1. Bring a small pot of water to a boil then blanch the basil by quickly dunking it in the water until it’s just wilted, about 30 seconds. Drain immediately then place basil a bowl of ice water.
  1. When the basil is cold, squeeze out the excess water then place in a blender along with the olive oil, water, garlic, and a pinch of salt, and a grind of pepper. Process until super smooth. (Can be made up to 1 day ahead of time. Store refrigerated in an airtight container.)

For the pasta:

  1. Drizzle the shrimp with olive oil then season with a pinch of salt and some freshly ground black pepper. Toss to coat the shrimp well. Meanwhile, heat half (about 2 tablespoons) of the olive oil in a large frying pan over medium-high heat and add the garlic. As soon as the slices are golden brown, remove them with a spoon and add half of the shrimp (make sure they’re in one layer and aren’t touching in the pan). Cook the shrimp until pink on each side, about 3 minutes total. Remove shrimp to a plate and set aside then repeat with remaining 2 tablespoons of olive oil and remaining shrimp.
  1. Return the pan to the stove and add in the shallots and stir to scrape up any browned bits on the bottom of the pan. Add the Prosecco and lower the heat to medium-low. As soon as the alcohol smell is cooked off (about 2 minutes), add the cream, crème fraiche, and the lemon peels and simmer until the sauce coats the back of a spoon (if you drag your finger along the back of the spoon it will leave a mark) and is reduced to just over 1 1/2 cups, about 10 to 15 minutes.
  1. Season the sauce with a large pinch of salt, taste, and remove the lemon peels. Meanwhile, heat a large pot of heavily salted water over high heat. When the water is ready, add the tagliatelle and cook just 2 minutes short of the package directions.
  1. Save 1/2 cup of the pasta cooking water then drain the tagliatelle. Return the tagliatelle to the pot and add the pasta sauce and reserved shrimp. Toss to coat, adding the pasta water as needed to thin out the sauce. Taste and add more salt or pepper as desired.
  1. Serve topped with a dollop of the pistou, and some lemon zest and basil leaves.

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(Recipe via Graymalin.com)