Fettuccine Tuccino
Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.
Enjoy this month's perfect pairing for Pecorello Molarella Val di Neto IGP featured in the 6-bottle mixed case for August 2026.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Fettuccine Tuccino
Fettuccine with shrimp, zucchini, cherry tomatoes and mint
Serves 4
You Will Need
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Stock pot
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Large sauté pan
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Colander
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Ladle
Ingredients
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3 Tbsp (45g) Extra Virgin Olive Oil
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2 garlic cloves, thinly sliced
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1 lb (450g) zucchini, thinly sliced
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300g cherry tomatoes, halved
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450g shrimp, peeled and deveined
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2 portions (480g) fresh tagliatelle
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5-6 fresh mint leaves, cut into a fine chiffonade
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Salt and freshly ground black pepper
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Extra Virgin Olive Oil, to finish
Method
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Bring a large pot of salted water to a boil.
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While the water is heating, wash and thinly slice the zucchini (2–3 mm thick). Halve the cherry tomatoes and peel and thinly slice the garlic. Pat the shrimp dry and season lightly with salt and pepper.
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Heat the olive oil in a large sauté pan over medium heat. Add the garlic and cook gently for 30–60 seconds until fragrant, being careful not to let it brown.
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Increase the heat to medium-high and add the zucchini. Sauté for 2–3 minutes, tossing frequently, until just tender but still vibrant.
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Add the shrimp and cook for about 2 minutes, stirring occasionally, until they are just beginning to turn pink.
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Add the cherry tomatoes and cook for another 1–2 minutes, allowing them to soften slightly while still holding their shape. Season with salt and pepper.
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Cook the tagliatelle according to directions until al dente. Reserve about 1 cup of the pasta cooking water before draining.
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Transfer the tagliatelle to the sauté pan with the shrimp and vegetables. Toss over medium heat, adding a splash of the reserved pasta water as needed to create a light, glossy sauce that coats the pasta.
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Remove from the heat and fold in most of the mint chiffonade.
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Divide among four warm plates. Finish with the remaining mint, a generous drizzle of Extra Virgin Olive Oil, and freshly ground black pepper.
