Friday, January 17, 2014

Back To Black- Tagiatelle Nero With Herbed Shrimps


In a few days we will be traveling back to Peru, enjoying summer and the beach.
Right now it's all about packing our suitcases, heavily loaded with all the winter clothes and boots we had to bring over.
It's always a struggle not to exceed the allowed weight and as I feel always tempted to bring along some special goodies which I can't find anywhere else ,packing is all about decisions and priorities.
So many treats, so little space!
I don't know if I'm the only one who has to struggle with fitting everything in a 23kg suitcase when traveling in winter and for a long period of time but it's definitely not an easy task.
Any suggestions are most welcomed :)
But before we started our preparations, I invited family and friends over for a little fare well dinner and had fun cooking this Italian inspired dish which brings a bit of summer feeling in our cold winter.
These beautiful black Taglatielle add a touch of glamor to every table and are very easy to prepare.
Lots of flavor and little time in the kitchen is promised.
They delicate aroma of the black Tagliatelle, combined with the herbed shrimps and just a touch of lemon combines beautifully.
This gorgeous pasta is made of flower, eggs, salt and squid ink.
You can find them at gourmet super markets and /or specialty food stores.
Of course you can make the black Tagliatelle as well at home but the ink tends to stain not only your hands but  also your kitchen furniture and clothes so I prefer to buy the pasta ready made.
You need:



1/2kg (1 pound) Tagliatelle Nero
2 to 3 tablespoon Olive Oil
1 teaspoon butter
1/2 kg (1 pound) peeled and deveined shrimps
1 large tomato
1/2 tablespoon lemon zest
1/2 tablespoon lemon juice
3 cloves garlic,peeled and chopped
1 tablespoon freshly chopped parsley
Salt and freshly ground pepper
Method:
In a large pot bring bring water to a boil, add 1 teaspoon of salt and cook tagliatelle al dente according to package instructions.



Drain pasta and reserve 1/2 cup of the cooking water.
In a large pan heat olive oil with the butter.


Add chopped garlic and chopped tomatoes.

 After one minute add shrimps and lemon zest.


Cook until shrimps are opaque and pinkish in color, sprinkle with parsely.

Toss pasta with 1/2 cup pasta water.

Then Ttss with shrimp mixture and parsley.

 Sprinkle with olive oil and serve immediately.


Enjoy!
Serves about 4.
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72 comments:

  1. This is a marvelous combination of flavors and looks so inviting! Hope you have safe travels!

    ReplyDelete
    Replies
    1. Thank you so much, Donalyn!
      Glad to hear you liked the post.

      Delete
  2. I wish I was at your dinner. have a great time back in Peru, I am jealous. I have mastered the art of light packing after years of hosteling when I was younger. The dish looks so amazing. I have had a packet of squid ink in my pantry for ever, got to make pasta with it.

    ReplyDelete
    Replies
    1. Hi Evelyne ,
      I wish you would have been there! I am jealous that you master the art of light packing :))
      Hope you try this recipe out, I'm curious about your impressions.
      Have a great weekend!

      Delete
  3. Your shrimp look so delicious and delicious. Yum!

    ReplyDelete
  4. Beautiful dish Daniela, I love the contrast of the colors...yum!
    Have a wonderful weekend my dear :D

    ReplyDelete
    Replies
    1. Hi Juliana,
      thanks for this sweet feedback.
      Have a great weekend too!

      Delete
  5. A fantastic meal, Daniela. Love shrimp are so tender and succulent.

    ReplyDelete
  6. I am ready to pour myself a glass of white wine and enjoy this black tagiatelle Nero and shrimp dish! It looks incredibly delicious! Enjoy your vacation!

    ReplyDelete
    Replies
    1. Thank you so much for your kind words,Yi!

      Delete
  7. Love this simple and flavorful dish and a perfect going away dinner. Happy packing and enjoy your new adventure. Pack light. I usually stick with one color scheme of clothes and then work with it. I have traveled for a few weeks with only a carry on bag and laundering my clothes along the way. Take Care, BAM

    ReplyDelete
  8. HI Bam,
    I definitely can learn a lot from your kind of packing, thanks so much for the advice!
    It 's much more enjoyable to travel light:)

    ReplyDelete
  9. Wow, this looks so good! Great recipe. Packing (and travel!) is such a pain - I like going places, but really dislike the process of getting there. Anyway, good stuff - thanks.

    ReplyDelete
    Replies
    1. I couldn't agree more with you: going places is pure joy, but packing a bit less:)
      Thanks for stopping by!

      Delete
  10. Good luck with your packing! It's always a challenge fitting everything in the suitcase again, but especially when you've been gone so long, and have special treats to bring home.

    ReplyDelete
    Replies
    1. Thanks Beth!
      We just arrived and fortunately we managed to fit everything into our suitcases.I'm so relieved:)

      Delete
  11. What a gorgeous and glamorous dish! Quite stunning. I have a question, I am not a big seafood fan, does the squid pasta have a fishy taste? Or is just more about the colour? I've always been a bit nervous to try it.

    ReplyDelete
    Replies
    1. Hi Nazneen,
      Happy to hear that you enjoyed the recipe!
      Don't worry at all, black pasta usually has a quite neutral taste, just like the regular one. It's actually much more bout giving color than added seafood taste.
      Thanks for stopping by!

      Delete
  12. I loved the idea of this recipe so much

    ReplyDelete
  13. A beautiful color contrast! This pasta dish looks really delicious.

    Cheers,

    Rosa

    ReplyDelete
  14. This is a very glamours dish! Yummy black pasta with juicy shrimp....mhhh:) ela

    ReplyDelete
    Replies
    1. Thank you Ela!
      Glad to her that you enjoyed the post.

      Delete
  15. That's a fantastic dish and so quickly put together, just fabulous!

    ReplyDelete
    Replies
    1. .Hi Gintare,
      I think this is why it has turned outa s one of our friends favorites when they come to visite.

      Delete
  16. When my kids were young I used to make squid ink pasta for Halloween. What a lovely and striking dish, Daniela! And as for packing, winter is tough. So just like pasta, I say make it black, so that everything matches!

    ReplyDelete
    Replies
    1. Hi Abbe,
      you made me :), now I know that back to black works as well for packing.
      Great idea, thank you!

      Delete
  17. That looks like a dish straight out of a fancy restaurant! Delicious!

    ReplyDelete
  18. Hi Daniela,
    Thank you so much for your lovely visit.
    It is a big pleasure to visit your blog and I'm taking your link with me, so I can come back
    I love pasta nero and with fish or shellfish is a combination made in heaven and therefore, this plate of food is stunningly delicious!
    Cheers,
    Lia.

    ReplyDelete
    Replies
    1. Thanks so much for your visit and sweet feedback Lia!
      Happy to hear that you enjoyed the post!

      Delete
  19. I had once Black Spaghetti and I really liked them a lot. Gorgeous dish! Oh Peru, you're so lucky... Enjoy your trip and take lots of pics!

    ReplyDelete
    Replies
    1. Hi Daniela,
      for us too, it's one of our family favorites.
      Promise that I'll take lots of pictures :)
      Thanks for stopping by!

      Delete
  20. OOo, Peru. And summer! That sounds wonderful. I haven't travelled much, so no tips.

    The dish looks gorgeous! The squid ink tagiatelle is so dramatic.

    ReplyDelete
    Replies
    1. Well, I feel quite fortunate to escape the cold.
      So nice to hear from you again, Joyti!

      Delete
  21. Okay Daniela, this is so not fair. I want to go to Peru too! You are one lucky girl, let me tell ya ;)

    Those black tagliatelle look fantastic and I bet they taste even better than they look. Great recipe!

    ReplyDelete
    Replies
    1. Hi Mike,

      Don't worry, if you want to come there is still room in our suitcases :))
      No seriously , I really feel very fortunate to escape the cold and enjoy the Peruvian summer.
      Have a great day!

      Delete
  22. Enjoy Peru!! I love light and summery pasta's as such. Yum :)

    ReplyDelete
  23. How exciting! And this pasta looks positively divine!!

    ReplyDelete
    Replies
    1. It is, and we are looking forward for new adventures :)
      Thanks for stopping by!

      Delete
  24. Your dish is just beautiful and your guests certainly must have enjoyed it. The last photo looks like it could be on the cover of a magazine…great job. I'm happy that you are in Peru and enjoying some warm weather. Have fun!

    ReplyDelete
    Replies
    1. Thank you so much, Karen for this sweet comment!

      Delete
  25. Hope you're back in Peru safely and adjusting back to the weather and everything. This pasta is so easy to make! I need to look for Tagliatelle Nero. I always want cook it a try at home!

    ReplyDelete
    Replies
    1. Hi Nami,
      If you try them out, let me know, I'm sure you will like them.
      Thank you so much for your good wishes!

      Delete
  26. gorgeous dish!! hope you have safe travels!

    ReplyDelete
  27. I'm so excited for you and your trip!! What a gorgeous meal this is!

    ReplyDelete
    Replies
    1. Hi Joanne,
      Me too I'm very excited and happy about the trip. Glad to hear you likedthe post!

      Delete
  28. For seafood lovers, this a dish to clean the plate and go for more...

    ReplyDelete
  29. What a stunning looking dish!! Safe travels, Daniela!!

    ReplyDelete
  30. Look at the colours..so beautiful! I am BIG fan of pasta and this one sounds like a great recipe. Hope you have a great stay in Peru!

    ReplyDelete
    Replies
    1. Hi Sonali,
      thank you so much for your kind feedback and good wishes!

      Delete
  31. The squid ink pasta has always been a dilema for me. Because the squid did die for the pasta I suppose it's not vegetarian. Never had it before but it does make a girl curious. Yours looks lovely :)

    ReplyDelete
    Replies
    1. Hi Cass,
      you are right, it is a dilemma.
      I'm not a vegetarian but do prefer more and more vegetarian dishes versus
      meat (not so fish and chicken)
      Over all because the way that animals are raised poses so many ethical questions about how we treat creation and it's creatures.
      Thanks for your comment!

      Delete
  32. Dear Daniela, I not only love the contrasting colors of this dish but the recipe sounds wonderful and delicious as well - actually, I love the intriguing taste of black pasta and your wonderful blog post reminds me that I should be preparing some soon - my favorite Italian store (in Cologne) does carry a nice array of black pasta, so next time I am at the store, I will remember to get some.
    Thanks for some more delicious inspiration!
    Liebe Grüße aus dem regnerischen (und grauen Bonn)!
    Andrea

    ReplyDelete
    Replies
    1. Thank you so much for this sweet feedback Andrea , I truly appreciate it!

      Delete
  33. Dear Daniela, I think my comment on this post vanished into thin air...I cannot seem to find it anywhere. So, here I go again: I love the contrasting colors in this dish and I also like to cook with black pasta, it adds such an interesting flavor. Your recips sounds just perfect for showcasing all the different elements it has!
    Thanks for posting another inspirational recipe!
    Liebe Grüße aus dem (verregneten) Bonn,
    Andrea

    ReplyDelete
    Replies
    1. Hi Andrea,
      What happened is that there was such an overwhelming amount of comments on this post that the comment box was nearly full. Your first comment did not disappear any way. To see it, you have to go to the very end of all visible comments. There you will find a "Load more" button. Press it and you will find your first comment. I just learned this trick :)
      Thanks for your concern, I truly appreciate it!

      Delete
  34. What a beautiful dish. I wish it was before me right now. I'd love a bite, or two or three.

    ReplyDelete
    Replies
    1. Thank you so much Denise!
      Be my guest anytime :))

      Delete
  35. Hi Daniela, the pasta look so inviting and the shrimps... are screaming for my name. LOL
    Great combination and very delightful. Thanks for sharing your recipe.

    Best regards.

    ReplyDelete
    Replies
    1. Thank you so much for this sweet comment my friend, I truly appreciate it!
      Have a great day.

      Delete

 
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