Tagliatelle with Zucchini Blossom Cream Sauce

Servings: 2

Preparation Time: 15 minutes

Start to Finish Time: 35 minutes

• Ingredients

  • 250 grams Aurora Le Tagliatelle Egg Pasta

  • 24 zucchini blossoms (or a few less/more)

  • 4 tablespoons Aurora Extra Virgin Olive Oil, divided

  • 1 small onion, finely chopped

  • 1 teaspoon Aurora Minced Garlic

  • 8 large sage leaves

  • 1/4 teaspoon hot pepper flakes

  • 1/4 cup white wine

  • 1 1/2 cups whipping cream

  • 1/2 cup Aurora Chicken Stock

  • 1/4 cup freshly grated Parmigiano cheese

  • 300 grams raw shrimp (20-30) cleaned, shelled, washed and dried

  • 1/2 tablespoon fresh lemon juice

  • finely chopped fresh parsley, for garnish

  • Aurora Kosher Salt

  • freshly ground black pepper

  For the best egg pasta, use Aurora Egg Pasta. Le Tagliatelle, Le Pappardelle or Le Fettuccine.

• Directions

  Trim zucchini blossoms by removing the spiny leaves and stamen. Separate the flower from the base/stem (you can keep some stem, but note it takes longer to cook than the flower).

  Bring a large pot of salted water to a boil.

  Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add onion, garlic, sage, chili flakes, and blossom bases/stems; season and cook 2–3 minutes. Deglaze with wine, reduce, then add blossoms and cook 2 minutes. Stir in cream, stock, and Parmigiano; cover and simmer 3–4 minutes.

  Place mixture into a blender and allow it to cool slightly. Carefully purée until smooth.

  In the same pan, heat 2 tbsp olive oil over medium-high. Sear shrimp 1 min per side, season, then reduce heat. Add zucchini blossom cream, stir, and simmer gently. Finish with lemon juice.

  Cook tagliatelle in salted boiling water for 3 minutes, then transfer to sauce to finish cooking 2–3 minutes, adding pasta water as needed and tossing well.

  Transfer to a serving dish, top with black pepper and parsley, and enjoy!