Tagliolini with shrimp, zucchini, and saffron (Tagliolini con scampi, zucchine, e zafferano) from A Table in Venice: Recipes from My Home (page 125) by Skye McAlpine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute egg pasta for tagliolini pasta.

  • ChelseaP on July 07, 2022

    This was a really nice pasta dish. I actually didn't have saffron and so omitted it, which probably made it not as special as it could have been. Next time I would definitely include it.

  • nicolepellegrini on March 06, 2021

    The flavors in this were excellent, but I thought the proportions were somehow off. Needed more oil and finishing cream to make a sauce, and less pasta to balance the amount of shrimp and zucchini. I'd made again because the flavors definitely made me think of Venice but I'd adjust it considerably.

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