Italian Romantic Dinner: Pasta with Shrimp in Lemon Cream Sauce, Caprese Salad and Tiramisu
A complete Italian dinner for two: tender pasta with shrimp in a lemon-cream sauce, classic Caprese salad and homemade tiramisu — romantic, aromatic and easy to prepare.
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Ingredients
Main:
- •pasta (linguine or spaghetti) - 320 g
- •peeled shrimp (fresh or thawed) - 400 g
- •olive oil - 3 tbsp
- •garlic - 3 cloves
- •cream 20% - 200 ml
- •lemon zest - 1 pc
- •lemon juice - 2 tbsp
- •Parmesan - 60 g
- •fresh parsley - 15 g
- •butter - 20 g
- •tomatoes (for salad) - 3 pcs
- •mozzarella (balls or block) - 250 g
- •fresh basil - 12 leaves
- •balsamic glaze or vinegar - 1 tbsp
- •savoiardi (ladyfingers) - 200 g
- •mascarpone - 250 g
- •espresso or strong coffee, cooled - 200 ml
- •sugar - 60 g
- •eggs (fresh), separate yolks and whites - 3 pcs
- •cocoa powder - 1 tbsp
Spices & Seasonings:
- •salt - to taste
- •ground black pepper - to taste
- •pinch of hot pepper (optional) - pinch pinch
Instructions
Preparing ingredients
Thaw shrimp if needed and pat dry with paper towels. Grate the lemon zest and squeeze the juice. Slice tomatoes and mozzarella for the salad, chop the parsley, prepare bowls for the tiramisu and the cooled coffee.
Cooking the pasta
Bring 3–4 liters of water to a boil in a large pot, salt it (about 1 tbsp). Cook pasta until al dente according to package instructions (usually 8–10 minutes). Reserve 150–200 ml of the pasta cooking water.
Sautéing the shrimp
Heat 1 tbsp olive oil and 10 g butter in a large skillet over medium heat. Add the garlic and sauté 30–40 seconds until fragrant, taking care not to let it burn. Add the shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink. Remove the shrimp to a plate, leaving the pan juices.
Making the lemon-cream sauce
Pour the cream into the same skillet, add the remaining butter and lemon juice, and bring to a gentle simmer over medium heat. Add the grated lemon zest and grated Parmesan, stirring until the sauce thickens. If needed, add some reserved pasta water to reach the desired consistency. Taste and adjust salt and pepper.
Combining pasta with the sauce
Add the cooked pasta to the sauce and gently toss so each strand is coated. Return the shrimp to the skillet and heat together 1–2 minutes. If necessary, add 2–3 tbsp of the reserved pasta water so the sauce coats evenly. Sprinkle with chopped parsley and additional grated Parmesan.
Preparing the Caprese salad
On a flat plate, alternate slices of tomato and mozzarella. Season with salt and pepper and drizzle with olive oil and balsamic glaze. Garnish with fresh basil leaves.
Assembling the tiramisu
In a bowl, beat the egg yolks with half the sugar until pale, then add the mascarpone and gently mix until smooth. In another bowl, whip the egg whites with the remaining sugar to stiff, glossy peaks and fold into the mascarpone mixture from bottom to top. Quickly dip the savoiardi in the cooled coffee (do not oversoak) and lay a layer in a dish. Spread a layer of cream on top. Repeat for a second layer. Smooth the top, cover and chill for at least 2 hours. Before serving, dust with cocoa powder.
Serving
Portion the pasta onto plates, garnish with a couple of shrimp and a sprig of parsley. Serve the Caprese salad as a cold starter. Serve tiramisu in small bowls or slice into portions after chilling.
When to Eat
Best served in the evening as a romantic dinner; serve dessert after a short break between courses.
Health Benefits
The meal combines protein and vegetables, includes healthy fats from olive oil and omega-3s from shrimp.
Warnings
Contains dairy and eggs; consider dietary restrictions.
Serve With
Dry or off-dry white wine, a light arugula salad or garlic croutons.
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