Tagliatelle with shrimp and zucchini blossoms

4 servings

Ingredients

Quantity Ingredient
1 pounds Tagliatelle pasta made with egg dough (available in gourmet food shops and some supermarkets)
Vegetable oil for frying
1 pounds Shrimp, washed, peeled and deveined
12 Zucchini blossoms
1 tablespoon Freshly chopped chives
2 tablespoons Butter
Salt to taste

Directions

Boil a pot of water. Add the pasta and cook until AL DENTE, firm to the bite (about 10 minutes). Drain.

Meanwhile, heat the oil in a skillet and quickly fry the blossoms - about 15 seconds - until wilted. Carefully remove them with a fork and drain on paper towels.

Melt the butter in a pan with high sides and saute the shrimp until just cooked. Add salt to taste. When the shrimp are done, add the drained pasta and toss. Add the zucchini blossoms and toss again.

Sprinkle with chives and serve. Per serving: 605 calories; 14 grams fat; (5 grams saturated fat; 21% calories from fat); 166 milligrams cholesterol; 304 milligrams sodium.

Submitted By MICHAEL ORCHEKOWSKI On 08-08-95

Related recipes