This tricolor tagliolini seafood and pesto sauce recipe is so flavorful, tagliolini are a well-suited pasta size to complement minute seared shrimps and scallops, a few Italian zucchini and a creamy pesto sauce, colorful and delicious!
I love multicolored food like this dish, I find it so more tempting and nice when you have guests!
I really like my pasta “al dente”, meaning “firm”. If the cooking instructions are 10 to 12 minutes for instance, cook the pasta 10 minutes sharp. Pasta cooked al dente is more easily digested, plus if you have some leftover, it won’t be soggy.
About the shrimps, I prefer to use raw shrimps, whether fresh or frozen, as I prefer to cook them lightly, just until they change color. I find that cooked shrimps are always too cooked and gummy for my liking.
1 1/2 (17 oz.) packs. / 750 g. tagliolini, cooked and hot
7 oz. (200 g or 1 or 2 shrimps per person) raw shrimps, peeled and deveined
7 oz. or 1 or 2 scallops per person
2 Italian zucchini, washed and thinly sliced
1/2 cup fresh basil leaves, thinly chopped
1 shallot, chopped
1/2 cup white wine
1 cup heavy cream
A pinch of cayenne
Salt and pepper to taste
Into a saucepan, heat some olive oil on high heat, sear the shrimps quickly on both sides, just until they’ve changed color, remove from the pan and set aside
Do likewise, with the scallops, sear them just until they become opaque
Into the same saucepan, heat some oil on medium/high heat, add the zucchini, pinch of cayenne, salt and pepper to taste, sear for 3 or 4 minutes, tossing from time to time, set aside
Into the same saucepan, heat some oil on medium/high heat, add the chopped shallot, sear until translucent, add the chopped basil, white wine, salt and pepper to taste, cook wine until reduced to half
Add the heavy cream, give a boil, cook for one more minute, stir, adjust seasoning, set aside
Add the seafood and zucchini to the sauce, briefly re-heat if necessary
Add the hot pasta, toss to distribute
Adjust seasoning if necessary
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