Shrimp Tagliatelle a main course perfect even for special occasions, yet easy and quick to make. I used thin tagliatelle like tagliolini, but you can obviously use tagliatelle or pappardelle, either egg or semolina pasta. I always add some chili pepper to the pasta with shrimp to make it even more flavorful. You can adjust the amount to your taste and use either powdered chili or fresh or dried hot peppers. Now let’s see how to prepare shrimp tagliatelle, and if you try it, let me know. Barbara
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10 oz tagliatelle
- 1 carrot
- 9 oz shrimp
- 1 clove garlic
- to taste chili pepper
- to taste extra virgin olive oil
- to taste salt
- to taste chives
How to make shrimp tagliatelle
Let’s start preparing the shrimp tagliatelle. Clean the shrimp, remove the shells, cut along the back and using a toothpick remove the black vein. Wash them under running water.
Clean the garlic clove and put it in a pan. Clean the carrot and julienne it, add it to the pan along with a little olive oil. Cook for 5/6 minutes. Add the shrimp and some chili pepper, a pinch of salt and cook for a few minutes, turning them so they can cook well on both sides.
Pour some lightly salted water into a pot, put it on the heat and bring it to a boil. When the water boils, remove it from the heat and add the tagliatelle. Cook them according to the time indicated on the package, and make sure they are al dente. Once cooked, drain them and add them to the pan with the shrimp.
Add chives to the tagliatelle, adjust the salt and olive oil, and if you like, add more chili pepper. Serve the shrimp tagliatelle hot.
How to store shrimp tagliatelle
Store them in the refrigerator for 2 days
