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Instructions:
Cook the Pasta:
Boil a large pot of salted water and cook the tagliatelle according to package instructions until al dente. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
Prepare the Shrimp:
In a bowl, season the shrimp with paprika, garlic powder, chili flakes, salt, and pepper.
Heat 2 tbsp olive oil in a large skillet over medium heat. Sear the shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.
Make the Sauce:
In the same skillet, add 2 tbsp olive oil and sauté the minced garlic and chopped onion until softened and fragrant.
Pour in the white wine (if using) and let it simmer for 1-2 minutes to deglaze the pan.
Add the crushed tomatoes, dried basil, oregano, sugar, salt, and pepper. Simmer the sauce for 10-12 minutes, stirring occasionally.
If you prefer a creamy sauce, stir in the heavy cream and let it heat through.
Combine Everything:
Add the cooked tagliatelle to the sauce and toss to coat evenly.
Gently fold in the cooked shrimp.
Serve:
Plate the shrimp tagliatelle and garnish with fresh parsley and grated Parmesan cheese.
Serve warm with garlic bread or a side salad.
Enjoy your flavorful Shrimp Tagliatelle! Would you like help customizing this recipe further?
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