The tagliatelle with shrimp ragù is a first course as sophisticated as it is simple to prepare: a quick cooking time for an amazing result. The tagliatelle with shrimp ragù are perfect for festive tables or a seafood menu. It’s a recipe from the “minimal expense, maximum yield” series to try immediately!
Don’t miss out
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 25 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 400 g tagliatelle
- 10.5 oz shrimp (shelled)
- 1.25 cups carrots
- 1 sweet orange
- 3.5 tbsp prosecco (or white wine)
- to taste parsley
- 1 tsp sugar
- 1 tsp salt
- 1/2 tbsp honey
- to taste salt
- 2 tbsp extra virgin olive oil (or 2 pats of butter)
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Grater
- 1 Citrus Juicer
- 1 Sieve
- 1 Bowl
- 1 Vegetable Peeler
- 1 High-Sided Saucepan
- 1 Colander
- 1 Pasta Pot
- 1 Low-Sided Saucepan
Steps
Chop the shrimp with a knife to get a coarse mixture. Grate the peel of a quarter of the orange, extract its juice, and strain it. Transfer the shrimp into a bowl and season with salt (pepper if you like), grated orange peel, and a little orange juice. Cover the bowl with a lid or plastic wrap and place it in the fridge for twenty minutes. Peel the carrots and cut them into small cubes, then cook them for a few minutes in boiling water flavored with salt and sugar. Once cooked al dente, drain and set aside. Boil the tagliatelle in plenty of salted water. Drain them, reserving some cooking water. When ready to serve, cook the shrimp in a saucepan with a tablespoon of oil or a pat of butter for no more than two minutes, tossing them occasionally. Then transfer them to a bowl, return the saucepan to the heat with the remaining orange juice, prosecco, honey, and another tablespoon of oil or a pat of butter. Let the sauce thicken, then toss the tagliatelle in with a bit of cooking water and let it absorb the flavor. Finally, add the shrimp and carrots, mixing off the heat, sprinkle with chopped parsley, and serve.
