Tagliolini with shrimp

Tagliolini is a type of pasta made from duram wheat flour and egg yolks. The authors of this dish are, of course, Italians. Tagliolini is cut into very thin and long strips, which, after boiling, are combined with various light sauces. One of the popular and classic variants is the shrimp sauce.

To prepare the sauce, the shrimp are first sautéed with onions, garlic, and herbs, and then simmered with tomatoes. The tagliolini are cooked separately until almost done and then finished in the pan together with the shrimp sauce. At the end, the dish is sprinkled with grated cheese.

Yield: 2 servings.

Cooking time: 30 minutes.

Calorie count: 278 kcal per 100 grams of the dish.

Cuisine: Italian.

Ingredients

• tagliolini – 120 g;
• red shrimp – 6 pcs. (130 g);
• garlic – 1 large clove;
• tomatoes – 85 g;
• onion – 20 g;
• parsley – bunch;
• cheese – 40 g;
• olive oil – 3 tbsp;
• butter – 20 g;
• salt, pepper – to taste.

Preparation

1. Prepare the ingredients for making Tagliolini with shrimp. Instead of red shrimp, which were boiled before freezing, you can use raw shrimp, for example - tiger shrimp, and pre-boil them for 2-3 minutes without peeling the chitinous shell.

2. Before starting to prepare the sauce and tagliolini, all components should be chopped. For this, finely chop the onion and garlic.

3. Chop the parsley finely.

4. Also finely chop the tomato (there's no need to peel it).

5. Make cheese shavings using a fine grater.

6. Remove the heads from the shrimp and squeeze out the juice and everything that can be squeezed. Collect this mushy mixture with a strong seafood smell in a separate bowl.

7. Place a pot of water on the stove. For the specified volume of pasta, 2 liters of water is sufficient. After boiling, add half a tablespoon (level) of coarse salt.

8. Drop the tagliolini into the boiling water - the long sticks will sink to the bottom of the pot on their own after softening in the water. Cook them for a couple of minutes less than stated on the package and stir occasionally.

9. Meanwhile, peel the shrimp tails from their shells, removing the intestinal vein if possible.

10. In a pan, heat the olive oil and butter.

11. Add the chopped onion, garlic, and parsley to it.

12. As soon as a light aroma of warm garlic appears (after about 2 minutes), pour the shrimp head mixture into the skillet.

13. Next, add the shrimp themselves. Sauté them for a couple of minutes, no more.

14. Add the tomatoes to the skillet and simmer all together for 2 minutes.

15. Add 80 milliliters of hot water.

16. Season the sauce with salt and pepper.

17. Drain the tagliolini in a colander.

18. Immediately transfer to the skillet.

19. Toss everything together and simmer for a couple more minutes, after which the dish can be removed from the heat.

A true Italian delicacy with a delicate exquisite taste is ready. When serving, pile the hot tagliolini on a plate, evenly distribute the shrimp, and drizzle with the remaining sauce. Find a place for a few young basil leaves and place grated cheese on the side or sprinkle it on top. All that's left is to enjoy the fruits of your labor - bon appétit!