Squid ink Tagliatelle with shrimps and courgette
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- 250g squid ink Tagliatelle I Love Italia
- 200g of shrimps
- 1 courgette
- 4 tablespoons of extra virgin olive oil
- 100g of double cream
- ½ cup of dry white wine
- 1 clove of garlic
- 1 chili pepper
- salt and black pepper to taste
Put the olive oil in a pan with a clove of garlic and 1 chili pepper, fry it for 2 minutes, be careful not to burn the garlic.
Now add the shrimps, fry them for 1 minute than add the white wine, let it cook until it dries up.
Now you can add the chopped courgette and cock all together for a few minutes with a very low fire.
Once the shrimps and the courgette looks and taste cooked (5 min apporx), adjust salt and pepper to your tastem you can now add the double cream and cook it for a couple of minutes.
Turn the fire off until the I Love Italia Squid Ink Tagliatelle are boiled in water (cooking time indicated on the packaging, approx 8 minutes), dry the pasta and mix it in the pan with the rest of the ingredients.
Are you ready?
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