Tagliatelle with citrus and shrimps

A recipe to exalt the flavors of the coast of Sorrento.

Ingredients for 4 persons

• 400 gr Tagliatelle
• 200 gr fresh shelled shrimps
• 80 gr extra-virgin olive oil
• 2 fresh oranges peel
• 2 fresh lemons peel
• salt as needed

Heat a sauté pan over medium-high heat with the oil. When the oil is hot add the shrimps, season with salt, and cook, stirring constantly. After washing oranges and lemons, draw the peel (leave the white part) using a potato peeler, and cut them into very fine stripes.

In the meantime fill the largest pot you have with water, when the water starts boiling add up to a handful of salt anywhere, then dump the tagliatelle into the pot. Agitate it slightly with a long serving spoon, after 5-6 minutes take a piece of the pasta out and taste it: when it's chewy but firm in the center, it's ready, or al dente!

Strain the pasta and place it into the pan with shrimps and stir it for 1 minute. Turn off the heat, add the citrus peels and serve.