Tagliatelle with Jumbo Shrimps and Pachino Cherry Tomatoes

The authentic taste of the sea and tradition: handmade tagliatelle that embrace succulent jumbo shrimps.
Discover the recipe for an unforgettable first course.”
Tagliatelle with jumbo shrimps represent the heart of Sicily in a pasta dish.

As a good Sicilian, I created a first course that celebrates our land: soft tagliatelle rolled by hand with local flour, caressed by the freshest jumbo shrimps and the explosive taste of Pachino IGP cherry tomatoes.
A symphony of Mediterranean flavors, enriched only by the best local ingredients, and sealed with a generous sprinkle of freshly chopped parsley.

Discover the authentic recipe, from the pastry board to your table.”
“You can buy tagliatelle, but fresh, expertly rolled ones are something else, and they meet the intense sweetness of the jumbo shrimps.
You too can “transform your home kitchen into an artisanal and gourmet experience. Let yourself be conquered by the taste.”
For this recipe, I used Senatore Cappelli Durum Wheat Semolina: it is one of the most well-known historical Italian durum wheats.
It is perfect for fresh pasta in general because it has excellent technological qualities and gives the pasta an intense taste.
Research and commercial information indicate that Senatore Cappelli wheat is often advertised with a low or poor glycemic index.

Recipes designed for you:

Tagliatelle with Jumbo Shrimps and Pachino Cherry Tomatoes

Difficulty: Easy
Cost: Medium
Preparation time: 1 Hour
Portions: 4
Cooking methods: Stovetop
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

538.05 Kcal

calories per serving

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Energy 538.05 (Kcal)
Carbohydrates 65.57 (g) of which sugars 9.72 (g)
Proteins 26.00 (g)
Fat 17.44 (g) of which saturated 6.56 (g)of which unsaturated 4.02 (g)
Fibers 3.15 (g)
Sodium 299.30 (mg)

Indicative values for a portion of 400 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 Tagliatelle with Jumbo Shrimps and Pachino Cherry Tomatoes

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10.5 oz semolina flour (Senatore Cappelli durum wheat semolina)
3 eggs (organic)
1.1 lbs jumbo shrimps
2 cloves garlic
1 bunch parsley (leaves and stems)
2 tbsp extra virgin olive oil
2 tbsp butter
10.5 oz cherry tomatoes (Pachino IGP)
to taste salt
to taste pepper

Tagliatelle with Jumbo Shrimps and Pachino Cherry Tomatoes

Tools

1 Pastry Board
1 Mixer
1 Pasta Machine
1 Pot
1 Large Pan large

Steps

Tagliatelle with Jumbo Shrimps and Pachino Cherry Tomatoes

You can use commercially available tagliatelle and buy them, dry or fresh.
In the meantime, here is my recipe,
A masterpiece of homemade pasta that smells like Sunday. Start kneading!”
I recommend using eggs at room temperature, so once the eggs are out of the fridge for at least two hours, you should mix them with the flour.
Knead and then make a ball or a loaf, wrap it in parchment paper or plastic wrap, and let it rest for half an hour before using it. This is very important, to develop the gluten network and make the dough more elastic.
Then divide the dough into several pieces, and pass them through the pasta machine. Start with the largest thickness, folding the pasta over itself, then gradually decrease the thickness until you reach the one you like best.
As you make the tagliatelle, place them on a floured tray so they don’t stick together.
First of all, we need to clean the jumbo shrimps: use scissors to cut the inside to remove the little legs, then cut along the back and also remove the intestine vein.
Half of them you should shell, and half you should leave with the shell for presentation, but if you don’t like the shell, you can remove it.
In a pan, add the oil and two whole garlic cloves, and let them fry lightly.
Then add the halved Pachino cherry tomatoes and parsley stems,
Add a pinch of salt and cook for a few moments, if needed, add a little pasta cooking water. (This is a quick sauce, so you can start boiling the water for the pasta at the same time as you start the sauce).
At this point, add the whole and shelled jumbo shrimps, sautéing in the pan for no more than 3 or 4 minutes. It depends on the size of the shrimps. I used size 1 for example, and sautéed them for only 3 minutes.
After the time passes, remove only the shrimps with shells from the sauce and leave the chopped ones in.
Meanwhile, we have put the water for the pasta on the stove, and because it’s homemade pasta, I added a little extra virgin olive oil to the water to prevent sticking.
At boiling point, add the tagliatelle and cook for only a few minutes. If you’re using fresh ones, 2 to 3 minutes will suffice.
You will see they rise to the surface quickly, but if you’re using dry ones, follow the timing indicated on the package.
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When cooked, drain the tagliatelle or pick them up with a pasta fork and add them to the sauce you created in the pan.
Serve on plates, adding some jumbo shrimps with shells on top of each plate, a sprinkle of black pepper and chopped parsley.
Tagliatelle with Jumbo Shrimps and Pachino Cherry Tomatoes are ready, enjoy your meal.