Creamy and delicious tagliatelle with shrimp. The recipe I want to share with you today is for a seafood main course with egg tagliatelle and shrimp. Few and simple ingredients to create a dish that wins everyone over at the table, worthy of a restaurant. And don’t say that preparing a good dish at home can’t also be simple. For the shrimp, you can use fresh shrimp but also frozen ones, perhaps already cleaned to make the preparation even faster. To give creaminess to the dish, I added cooking cream, but fresh cream or creamy spreadable cheese work just as well. I used egg tagliatelle for the pasta, but you can choose another type of pasta, either long or short. Don’t miss also the recipe for Tagliatelle with salmon and peas and the recipe for Shrimp in puff pastry. Let’s head to the kitchen and prepare some delicious creamy Tagliatelle with shrimp.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Inexpensive
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 361.34 (Kcal)
- Carbohydrates 54.46 (g) of which sugars 2.46 (g)
- Proteins 20.50 (g)
- Fat 7.44 (g) of which saturated 0.05 (g)of which unsaturated 0.13 (g)
- Fibers 2.48 (g)
- Sodium 180.48 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Shrimp Tagliatelle
- 8.8 oz egg tagliatelle
- 1.1 lbs shrimp
- 2/3 cup cooking cream
- 1/2 cup white wine
- 1 bunch parsley
- 1 clove garlic
- 1 pinch pepper
- to taste salt
How to prepare Tagliatelle with shrimp
Clean the shrimp by removing the head, shell, and the black vein of the intestine, perhaps using a toothpick. In a pan, pour 3 tablespoons of extra virgin olive oil, a clove of garlic, and the shrimp. Let the shrimp cook over medium heat for 3-4 minutes, stirring often with a wooden spoon.
Pour the white wine, add salt, and let it evaporate. Remove the garlic clove. Set aside some shrimp to decorate the dish and transfer the others with all their sauce into a blender or a food processor and blend. While the shrimp are cooking, cook the pasta in plenty of salted water. Transfer the shrimp cream back into the pan, add the cooking cream, and the reserved shrimp.
Drain the pasta, reserving a little cooking water, and toss it directly into the pan with the sauce. Mix well and add a few tablespoons of cooking water to make the dish creamier. Serve the Tagliatelle with shrimp, decorating the plates with chopped parsley.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer not to add cream, you can omit it from the preparation and simply add cooking water to cream the dish
Don’t miss also the recipe for Puff pastry squares with zucchini and shrimp
