Fresh Tagliatelle with Grilled Shrimp, Lemon, and Burst Cherry Tomatoes
By Tested and perfected in the Sur la Table kitchen
Fresh Tagliatelle with Grilled Shrimp, Lemon, and Burst Cherry Tomatoes
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 1/4 cup pitted and roughly chopped Castelvetrano olives
- 2 tablespoons chopped fresh basil, plus more for serving
- 1 tablespoon chopped fresh oregano
- 1 tablespoon fresh lemon juice
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground pepper
- 1 pint cherry tomatoes
- 1 large garlic clove, minced
- Zest of 1 lemon
- 1 recipe Fresh Pasta Dough (recipe included), rolled into semi-thin sheets (second thinnest setting on pasta roller) and cut into 1/3" wide ribbons
- 1 pound medium shrimp, peeled and deveined
1. To a small bowl, add olives, herbs, lemon juice, and 1 tablespoon olive oil; toss to combine. Taste and adjust seasoning with salt and pepper; set aside.
2. To a large sauté pan set over medium-high heat, add 1 tablespoon olive oil. When oil is shimmering, add tomatoes to pan and season with salt and pepper. Sauté tomatoes until they begin to burst, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute.
3. To cook pasta: Bring a large pan with water set over high heat to a boil. Generously season water with salt. Add pasta and stir immediately to prevent it from sticking together. Cook until al dente, 2 to 3 minutes. Reserve about 1 cup of pasta water and drain pasta through a colander. Add pasta to pan with tomatoes and garlic and toss to combine. Adjust consistency with reserved pasta water as necessary. Fold in lemon zest.
4. To grill shrimp: Heat a grill or grill pan over medium-high heat. To a medium bowl, add shrimp and remaining 1 tablespoon olive oil; season with salt and pepper and toss to combine. Grill shrimp, turning once, until the center is opaque, 1 to 2 minutes per side.
5. To serve: Transfer pasta and tomatoes to a serving platter, top with grilled shrimp, olives, and basil. Serve immediately.
2. To a large sauté pan set over medium-high heat, add 1 tablespoon olive oil. When oil is shimmering, add tomatoes to pan and season with salt and pepper. Sauté tomatoes until they begin to burst, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute.
3. To cook pasta: Bring a large pan with water set over high heat to a boil. Generously season water with salt. Add pasta and stir immediately to prevent it from sticking together. Cook until al dente, 2 to 3 minutes. Reserve about 1 cup of pasta water and drain pasta through a colander. Add pasta to pan with tomatoes and garlic and toss to combine. Adjust consistency with reserved pasta water as necessary. Fold in lemon zest.
4. To grill shrimp: Heat a grill or grill pan over medium-high heat. To a medium bowl, add shrimp and remaining 1 tablespoon olive oil; season with salt and pepper and toss to combine. Grill shrimp, turning once, until the center is opaque, 1 to 2 minutes per side.
5. To serve: Transfer pasta and tomatoes to a serving platter, top with grilled shrimp, olives, and basil. Serve immediately.