Tagliatelle with Prawns and Zucchini

A delicate and tasty first course, perfect for those who love simple and genuine flavors. A great classic of home cooking, which combines the tradition of homemade tagliatelle with the aromatic delicacy of zucchini, enhanced by the fine meat of the prawns, with a refined and unmistakable flavor, once considered "aristocratic food". The combination of shrimp and zucchini is not only a winner from a taste point of view, but also nutritionally. Zucchini, in fact, provide only 15 calories per 100 grams, with a balanced protein and carbohydrate content. Prawns, on the other hand, contain about 80 calories per 100 grams, making it a light food, similar to white fish, also ideal for those who follow a controlled diet. This culinary proposal, rich in flavors and colors, envelops us with its beauty and taste, recalling hot summer days, but also adapting perfectly to autumn and winter menus. Now let's see what we need to make our Tagliatelle with Prawns and Zucchini. Ingredients for the tagliatelle 400 grams of re-milled durum wheat semolina 200 ml of warm water salt 2 tablespoons of extra virgin olive oil Ingredients Noodles 3 zucchini 300 grams of fresh shrimp 1 clove of garlic salt freshly ground black pepper extra virgin olive oil 1 small glass of cognac a knob of butter 100 grams of grated Parmigiano Reggiano Preparation To prepare the tagliatelle, you need to put all the ingredients indicated in the planetary mixer and start the mixer. It is recommended to knead the dough for a long time until a smooth and homogeneous consistency is obtained. Once ready, it is advisable to cover the dough with a bowl and let it rest for about 10 minutes. After the resting time, proceed to roll out the dough with a rolling pin until a thin sheet is obtained. The dough can then be rolled up on itself and cut with a knife according to the desired thickness. Next, the zucchini are washed and cleaned, which are cut in half lengthwise and then into thin slices, and then set aside. In the meantime, you need to wash and clean the shrimp, removing the carapace. Then sauté them in a pan with a drizzle of extra virgin olive oil and a clove of garlic. It is important to deglaze with the cognac and cook until the alcohol has completely evaporated. The prawns can then be removed from the pan and set aside. In a pot with plenty of boiling salted water, cook the tagliatelle until they reach an al dente consistency, keeping in mind that the cooking time varies according to the thickness of the noodles. In the same pan in which the prawns were cooked, place a knob of butter together with the garlic, browning it. Then add salt and chili pepper to taste, remove the garlic and add the tagliatelle with a little cooking water, mixing with the Parmesan cheese. Finally, the prawns are added.