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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