Pasta with Trout
Description
The recipe won't take much time. In my opinion, pasta with seafood and fish is much tastier than traditional Bolognese or meat-based tagliatelle. The main ingredient—trout—makes the dish light, delicate, yet very flavorful. I usually prefer sea trout, as it's redder, brighter, and has a richer taste. You can omit the shrimp if you'd like—it's optional. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
If your shrimp were unpeeled, boil and peel them. Cut the trout into medium or even large cubes, and the zucchini into small pieces. Slice the garlic into thin pieces.
- 3
Step 3
Put the pasta on to cook. Boil it not until fully done, but al dente, as they say.
- 4
Step 4
In a pan, sauté garlic in a small amount of olive oil until fragrant. Then add the trout and cook for about 4 minutes.
- 5
Step 5
Then add the shrimp and cook for another 5 minutes.
- 6
Step 6
Add the zucchini cubes. Sauté for about 2-3 minutes.
- 7
Step 7
Then pour in the cream.
- 8
Step 8
Add all the spices and seasonings.
- 9
Step 9
You can also add a little of the water in which the pasta was cooked. Let everything simmer, covered, for about 5 minutes. Then add the pasta and gently mix. Cook for another half minute.
- 10
Step 10
Serve the ready pasta with trout, grated cheese, and basil leaves.