Tagliatelle with Prawns
Tagliatelle with Prawns Recipe | Italian Cuisine
Introduction
Tagliatelle with prawns is a delicious and flavorful dish that combines homemade pasta with succulent prawns, fresh vegetables, and a tangy vinaigrette. This recipe is perfect for a special dinner or a weekend meal with family and friends.
History
Tagliatelle is a traditional Italian pasta that originated in the Emilia-Romagna region of Italy. It is a long, flat pasta similar to fettuccine, but slightly narrower. Prawns are a popular seafood ingredient in Italian cuisine, adding a rich and savory flavor to pasta dishes.
Ingredients
- 400 g (14 oz) prawns
Vinaigrette
- 1 dcl (3 fl oz (89 ml)) olive oil
- 1 dcl (3 fl oz (89 ml)) balsamic vinegar
- salt and pepper
Vegetables
- 0.5 red pepper
- 0.5 green pepper
- 400 g (14 oz) tomatoes
- a little rose pepper
- a little fresh coriander
How to prepare
Pasta dough
- Place the flour into a bowl, create a well in the center, and crack the eggs into the well.
- Add water and a small amount of oil.
- Knead the pasta dough and pass it through a pasta machine.
- Set the pasta aside.
Vinaigrette
- Combine the balsamic vinegar and olive oil, and season with salt and pepper.
Vegetables
- Dice the peppers into small cubes and blanch them.
- Blanch the tomatoes, remove the skin and seeds, and dice the flesh.
- Chop the coriander.
- Boil the tagliatelle in lightly salted water for approximately 5 minutes.
- Sauté the prawns in olive oil and balsamic vinegar; let them simmer for approximately 2 minutes.
Serving
- Place the tagliatelle on a plate and mix with peppers, tomatoes, and coriander.
- Sprinkle the prawns on top.
Variations
- Add a splash of white wine to the vinaigrette for a more complex flavor.
- Substitute shrimp or scallops for the prawns for a different seafood twist.
- Add some chili flakes for a spicy kick.
Cooking Tips & Tricks
Make sure to blanch the peppers and tomatoes before adding them to the dish to soften their texture and enhance their flavor.
- Use fresh, high-quality prawns for the best taste and texture.
- Be careful not to overcook the prawns, as they can become tough and rubbery.
- Adjust the seasoning of the vinaigrette to suit your taste preferences.
Serving Suggestions
Serve Tagliatelle with Prawns with a side salad and a glass of white wine for a complete and satisfying meal.
Cooking Techniques
Blanching the vegetables helps to soften them and bring out their flavors.
- Sautéing the prawns in olive oil and balsamic vinegar adds a rich and tangy taste to the dish.
Ingredient Substitutions
You can use store-bought pasta instead of making your own pasta dough.
- Substitute cherry tomatoes for the diced tomatoes for a sweeter flavor.
Make Ahead Tips
You can prepare the pasta dough and vinaigrette ahead of time and store them in the refrigerator until ready to use. Cook the prawns and vegetables just before serving.
Presentation Ideas
Garnish the dish with fresh herbs, such as parsley or basil, for a pop of color and flavor. Serve the Tagliatelle with Prawns in a large pasta bowl for a rustic and inviting presentation.
Pairing Recommendations
Tagliatelle with Prawns pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. A side of garlic bread or bruschetta complements the dish nicely.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the dish in a skillet over low heat, adding a splash of water to prevent it from drying out.
Nutrition Information
Calories per serving
Each serving of Tagliatelle with Prawns contains approximately 400 calories.
Carbohydrates
Each serving of Tagliatelle with Prawns contains approximately 50 grams of carbohydrates.
Fats
Each serving of Tagliatelle with Prawns contains approximately 20 grams of fats.
Proteins
Each serving of Tagliatelle with Prawns contains approximately 25 grams of proteins.
Vitamins and minerals
This dish is rich in vitamin C from the peppers and tomatoes, as well as iron and zinc from the prawns.
Alergens
This recipe contains gluten from the pasta dough and shellfish from the prawns. It may not be suitable for individuals with gluten or shellfish allergies.
Summary
Tagliatelle with Prawns is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.
Summary
Tagliatelle with Prawns is a delicious and satisfying dish that combines homemade pasta with succulent prawns, fresh vegetables, and a tangy vinaigrette. This recipe is perfect for a special dinner or a weekend meal with family and friends. Enjoy!
How did I get this recipe?
I have a strong memory of the first time I saw this recipe for Tagliatelle with Prawns. It was a warm summer day, and I was visiting my friend Maria in her small village in Italy. Maria was a fantastic cook, and she always managed to whip up the most delicious dishes with whatever ingredients she had on hand.
As I walked into Maria's cozy kitchen that day, I was immediately greeted by the mouthwatering aroma of garlic and tomatoes simmering on the stove. Maria smiled at me and said, "I'm making one of my favorite dishes today - Tagliatelle with Prawns. Would you like to help me?"
I eagerly agreed, and Maria wasted no time in showing me how to prepare the dish. She explained that the key to making a delicious Tagliatelle with Prawns is to use fresh, high-quality ingredients and to cook everything with love and patience.
We started by sautéing some garlic and shallots in olive oil until they were fragrant and golden brown. Then, Maria added a splash of white wine and let it simmer until it had reduced slightly. Next, she added a can of diced tomatoes and a pinch of red pepper flakes for a bit of heat.
While the sauce simmered, Maria showed me how to peel and devein the prawns, being careful not to overcook them. She explained that overcooked prawns can become tough and rubbery, ruining the dish.
Once the prawns were cooked through, Maria added them to the sauce and let them simmer together for a few minutes to allow the flavors to meld. Finally, she cooked the tagliatelle pasta until it was al dente and tossed it with the prawn sauce, making sure to coat each strand of pasta evenly.
We sat down at Maria's dining table with a glass of chilled white wine and dug into our delicious meal. The tagliatelle was perfectly cooked, and the prawns were tender and flavorful. The combination of garlic, tomatoes, and prawns created a harmonious blend of flavors that danced on my taste buds.
After that day, I knew I had to learn how to make Tagliatelle with Prawns on my own. I asked Maria for the recipe, and she gladly wrote it down for me. I made it a point to practice making the dish regularly, tweaking the recipe here and there to suit my own tastes.
Over the years, I have made Tagliatelle with Prawns for countless family gatherings, dinner parties, and special occasions. Each time I make the dish, I am brought back to that warm summer day in Maria's kitchen, learning from a dear friend who shared her passion for cooking with me.
As I sit here now, reminiscing about that day, I am filled with gratitude for the experiences and memories that cooking has brought into my life. It is through recipes like Tagliatelle with Prawns that I am able to connect with my past, share my love for food with others, and create lasting traditions that will be passed down for generations to come. Cooking truly is a gift that keeps on giving, and I am thankful for every moment spent in the kitchen, learning, experimenting, and creating delicious dishes that bring joy and comfort to those I love.
Categories
| Green Bell Pepper Recipes | Italian Recipes | Prawn Recipes | Red Bell Pepper Recipes | Tomato Recipes |