HOW TO MAKE MY SIGNATURE LEMON SHRIMP PASTA SAUCE
Indulge in the irresistible flavors of Vincenzo’s latest culinary masterpiece – a unique pasta dish that will tantalize your taste buds and leave you yearning for more. This exquisite recipe combines succulent shrimp, tangy lemon, and crispy pistachios, perfectly mixed with tagliatelle pasta and a secret ingredient of fennel leaves.
With every mouthful of this delectable dish, you’ll experience a burst of bold and vibrant flavors that will truly satisfy your cravings. Developed by Vincenzo, this signature pasta is a testament to his culinary artistry and passion for food.
With a recipe like this, it’s no wonder Vincenzo believes it should be famous all over Italy. Try it and you’ll no doubt understand why.
Vincenzo’s Plate Tips
Cook The Pasta Last
In some of our recipes, we recommend cooking the pasta first but in this case, could dry out from sitting out too long. Instead, cook the pasta last so you can place it straight in the sauce when you’re finished, keeping it nice and moist.
Don’t Overcook The Shrimp
Shrimp is a delicious and tender protein option, but it can be easy to overcook! Your shrimp will only need to be cooked over medium heat for 2 – 3 minutes on each side. Avoid cooking it for too long or using too much heat since this can make your shrimp feel like rubber and be very chewy.
Follow The Pasta Instructions
Whether you bought your pasta directly from Italy or from your neighbourhood grocery store, every brand of tagliatelle will have slightly different instructions on the box. Be sure to cook your pasta according to the specific directions so that you can get the best results possible. Al dente is always best.
How to Serve The Pasta
This dish is fresh, creamy, and perfect all year round. Serve up your portions using a set of tongs and top with a few extra shrimp before garnishing with lemon zest and chopped fennel. Plus, add a dash of fresh pepper if you’re looking for an extra kick.
Lemon Shrimp Pasta
- Large pan
- Small blender
- wooden spoon
- Lemon zester
- 250 grams Tagliatelle pasta 9oz
- 125 grams Pistachio nuts 4oz
- 2 Lemons zested
- 250 grams Shrimp 9oz. uncooked
- Small bunch Fennel leaves chopped
- Extra Virgin Olive Oil EVOO. As much as required
- Salt As much as required
- Pepper As much as preferred
- Start by cutting both lemons in half and put them to the side.
- Place pistachios in a blender and add 7 tbsp of EVOO to the pistachios, blending until smooth.
- Add a splash of water and continue blending for a few more seconds.
- Drizzle 2-3 tbsp EVOO into a pan and put it on the stove at a medium heat.
- Place the shrimp in the pan and squeeze the juice from the lemons into it.
- Toss gently until the shrimp are fully cooked – turn the heat down if your shrimp are small so they don’t overcook.
- Add the pistachio pesto directly to the cooked shrimp and stir until they are nicely lathered.
- Add water to a large pot and bring to a boil before adding a tsp of rock salt and allowing it to dissolve.
- Cook the tagliatelle in the pot according to the instructions on the box.
- Once they are almost cooked, reserve about half a cup of pasta water.
- Place the fully cooked pasta in the pan with the sauce and combine with the reserved pasta water, tossing it together.
- Top with lemon zest and chopped fennel leaves and continue to toss until you reach a creamy consistency, then serve right away.
E ora si mangia, Vincenzo’s Plate….Enjoy!
If you loved this super fresh Pasta Sauce I invented, I’m sure you would also love these 2 pasta recipes:
Join my private exclusive Italian Tours “Italy Unexplored Tour” and experience the Real Italy like you have never seen before.
The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)
Tempted? Watch the video below and enjoy the sightseeing of the greenest region in Europe
Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate