| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound all-purpose flour
- 5 large eggs
- 3 tablespoons olive oil
- Fresh parsley and basil leaves, to laminate in dough
- Semolina, to keep pasta from sticking
- 6 medium shrimp with shells, head and tails
- 1 quart chicken stock
- Olive oil, to generously coat pan, plus more at end
- 4 cloves garlic, smashed
- Pinch crushed red pepper flakes
- Kosher salt
- 1 zucchini, julienned
- 2 lemons, zested and juiced
- Handful basil leaves, chiffonaded
- Little bunch chives, sliced thinly
- A few stems of oregano, leaves picked and chopped
- Grated Parmesan
Instructions
- For the pasta dough: Add your flour to the counter in a pile and make a large well in the center. Crack your eggs and add to the middle of the well along with the olive oil. Beat your eggs with a fork and start incorporating the flour into the eggs slowly so the well doesn’t break and let your eggs run out. Keep going until the flour is all incorporated into your dough. Once your eggs aren’t runny, switch to a bench scraper and hands to combine and start kneading. Knead until the dough is smooth and elastic and bounces back when poked. Cover with plastic wrap and let rest until you poke it and the indent stays, 15 to 30 minutes.
- Cut the dough into quarters. Start at thickest setting on the pasta roller. Dust the first piece of dough with semolina, press it flat and put it through the pasta roller. Then fold it like an envelope, rotate and put it through the pasta roller again at the thickest setting. Then lower to the next thickest setting and put the dough through, then down to the next setting and put it through. Lay the pasta sheet flat on the counter.
- Add the herb leaves to the bottom half of the dough sheet and fold over the top to cover it. Put the folded dough sheet through the roller again at the largest setting, and then keep lowering the settings to get it thinner all the way until it’s almost translucent. Repeat with the remaining dough. Cover the rolled dough sheets with a wet towel to keep from drying out. Dust a stack of rolled pasta dough with semolina, fold one end in 1-inch then the other end in 1-inch. Trim edge off and cut into 1/4-inch noodles. Coat a sheet pan with semolina and place the noodles on it to keep from sticking.
- For the sauce: Peel and devein the shrimp and reserve the shells, heads and tails. Cut the shrimp in half from top to bottom and reserve. Add to a medium saucepot the chicken stock, shrimp shells, tails and heads and simmer to make a quick shrimp stock while you make the rest of your sauce.
- Coat a medium pan with olive oil and heat over medium heat. Add 2 of the garlic cloves and a pinch red pepper flakes and cook over medium heat for a couple of minutes to infuse. Remove the garlic and discard. Add to the pan the reserved shrimp and a pinch of salt and cook until they turn pink, just about a minute. Remove to a bowl. Add the remaining garlic and the zucchini to the pan with another pinch of salt and sauté until softened, for a couple of minutes, adding a ladle of shrimp stock.
- Drop the pasta into salted boiling water and cook for just a minute or two, then drain and add to the sauce and toss to combine. Add the shrimp back to the pasta, turn the heat to low and add the lemon zest and juice. Finish all with the chopped herbs, Parmesan and a drizzle of olive oil and toss together.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 513 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 19 g |
| Cholesterol | 168 mg |
| Sodium | 818 mg |
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