Tagliatelle with Shrimp Zucchini and Cherry Tomatoes

Ingredients

• Kosher salt
• Extra-virgin olive oil, for coating
• 3 cloves garlic, smashed
• Pinch crushed red pepper flakes
• 2 cups heirloom cherry tomatoes, assorted sizes and colors
• 2 small zucchini, diced
• 1/2 onion, diced
• 1 1/2 cups vegetable or chicken stock
• 1 pound All-Purpose Pasta Dough, cut into tagliatelle shape, recipe follows
• 6 to 8 medium shrimp, shelled, deveined and heads removed
• High-quality extra-virgin olive oil, for finishing
• 1/2 cup grated Parmesan
• Fresh oregano leaves, for garnish
• 1 pound all-purpose flour, plus more for dusting
• 4 whole eggs, plus 1 yolk
• 1/4 cup extra-virgin olive oil
• Kosher salt

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