The Art of Having Fun

Sips & Snacks: La Dolce Vita Shrimp Tagliatelle with Prosecco Lemon Cream Sauce

byTeam GM

8 years ago

Today we are bringing you a delicious savory recipe from our new culinary contributor, Aida Mollenkamp ofSalt & Wind. Every month, Aida will be cooking up a recipe inspired by one of Gray’s prints from around the world. Today, it’s a melt-in-your-mouth pasta inspired by Gray’s La Dolce Vita series he photographed on the coast of Italy. We think you’re going to love it, so take a peek…

Hi everyone, it’s Aida here from Salt & Wind, the site for food lovers who are out to taste the world. This summer, I’m having a major love affair with Italy—specifically, the Amalfi Coast. Okay, truth is, I’m always crushing on the Italian beach scene because it’s got such a glam history (see: Sophia Loren seaside in Positano or any beach scene from Talented Mr. Ripley). And Gray’s Italian beach snaps from his new La Dolce Vita series have me especially smitten (how could they not?). Yes, Amalfi has a storybook history of Hollywood glam-meets-Italian Riviera, but I’m partial to it because of two things: the views and the food. I’ll be spending a few weeks in Amalfi this summer searching out the best flavors of the region, and one thing I cannot wait for is the fresh seafood. Well, that and the pasta. Oh, and the lemons too. How to make Shrimp Tagliatelle with Prosecco Lemon Cream Sauce

The Amalfi lemons might just be the chicest lemon that ever was: the fragrant, delicate, and low acid combo means they’re the perfect flavor for seafood pasta. The local lemons are so legendary that people from the region are known to have serious lemon pride.

Amalfi Triptych by Gray Malin

Amalfi Triptych

So, instead of making you something that’s oh-so traditional, I decided to combine my favorites in this pasta that’s just dreamy if I do say so myself. It’s a light cream sauce with a hint of lemon, tossed with seared shrimp, and a basil puree. Yes, it’s totally indulgent, but it’s still light enough that you can eat it, and then head back to the spiaggia to soak in the southern Italian sun. Enjoy!

Make this delicious Italian pasta by Salt & Wind on GrayMalin.com

Seared Shrimp Tagliatelle With Prosecco Lemon Cream Sauce

Makes: 4 to 6 servings Ingredients: For the pistou: 4 ounces basil leaves, plus more for garnish 1/4 cup olive oil 1/4 cup ice water 1 garlic clove, finely chopped Kosher salt and freshly ground black pepper For the pasta: 1 pound peeled, deveined shrimp (about 24) 4 tablespoons olive oil, divided, plus more for coating the shrimp Kosher salt and freshly ground black pepper 2 medium garlic cloves, sliced paper thin 2 medium shallots, peeled and sliced paper thin 1 1/2 cups chilled Prosecco or another dry sparkling wine 1/2 cup heavy cream 1/2 cup crème fraiche Peels of 2 medium lemons, plus more zest for garnish 12 ounces tagliatelle or fettuccine pasta Herb Pistou Recipe via Salt & Wind on GrayMalin.com

Instructions: For the pistou:

  1. Bring a small pot of water to a boil then blanch the basil by quickly dunking it in the water until it’s just wilted, about 30 seconds. Drain immediately then place basil a bowl of ice water.

  2. When the basil is cold, squeeze out the excess water then place in a blender along with the olive oil, water, garlic, and a pinch of salt, and a grind of pepper. Process until super smooth. (Can be made up to 1 day ahead of time. Store refrigerated in an airtight container.)

For the pasta:

  1. Drizzle the shrimp with olive oil then season with a pinch of salt and some freshly ground black pepper. Toss to coat the shrimp well. Meanwhile, heat half (about 2 tablespoons) of the olive oil in a large frying pan over medium-high heat and add the garlic. As soon as the slices are golden brown, remove them with a spoon and add half of the shrimp (make sure they’re in one layer and aren’t touching in the pan). Cook the shrimp until pink on each side, about 3 minutes total. Remove shrimp to a plate and set aside then repeat with remaining 2 tablespoons of olive oil and remaining shrimp.

  2. Return the pan to the stove and add in the shallots and stir to scrape up any browned bits on the bottom of the pan. Add the Prosecco and lower the heat to medium-low. As soon as the alcohol smell is cooked off (about 2 minutes), add the cream, crème fraiche, and the lemon peels and simmer until the sauce coats the back of a spoon (if you drag your finger along the back of the spoon it will leave a mark) and is reduced to just over 1 1/2 cups, about 10 to 15 minutes.

  3. Season the sauce with a large pinch of salt, taste, and remove the lemon peels. Meanwhile, heat a large pot of heavily salted water over high heat. When the water is ready, add the tagliatelle and cook just 2 minutes short of the package directions.

  4. Save 1/2 cup of the pasta cooking water then drain the tagliatelle. Return the tagliatelle to the pot and add the pasta sauce and reserved shrimp. Toss to coat, adding the pasta water as needed to thin out the sauce. Taste and add more salt or pepper as desired.

  5. Serve topped with a dollop of the pistou, and some lemon zest and basil leaves.

Get the recipe for this amazing Shrimp Tagliatelle on GrayMalin.com

Now doesn’t that sound delicious… A huge thank you to Aidafrom Salt & Wind for sharing this amazing recipe with us! Are you going to give this recipe a try? Be sure to take a peek at Gray’s NEW La Dolce Vita series to see the gorgeous inspiration behind this Italian recipe. And don’t miss Aida’s next Inspired Eats post coming next month!

Xx Team GM

Prints by Gray Malin - Lifestyle Photographer

Photos: Salt & Wind