Tagliolini with Shrimp Sauce

Name: Tagliolini with Shrimp Sauce (Tagliolini con Gamberetti)
Cuisine: Italian
Ingredients: 250 g (9 oz) shrimps, cooked; 1 garlic clove, finely chopped; 8 tbsp extra virgin olive oil; 500 g (18 oz) cherry tomatoes, coarsely chopped; 1 tbsp coarsely chopped fresh flat-leaf parsley; 1 tbsp coarsely chopped fresh basil; 350 g (12 oz) fresh tagliolini or 400 g (14 oz) dried linguine; 350 g (12 oz) fresh tagliolini or 400 g (14 oz) dried linguine; salt and pepper and/or chilli pepper to taste; salt and pepper and/or chilli pepper to taste; salt and pepper and/or chilli pepper to taste

Tagliolini con Gamberetti

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

The theme of pasta and fish is used endlessly in recipes from the coastal regions of Italy. This dish, with just its few ingredients of shrimps, garlic, tomatoes, parsley and basil, is a real treat. You can use fresh home-made or bought fresh or dried pasta for this recipe. Tagliolini resemble very thin tagliatelle.

Ingredients

250 g (9 oz) shrimps, cooked
1 garlic clove, finely chopped

Europe
Italy
Fish course
Gluten-free
Pescatarian

Method

Peel the shrimps, and halve or quarter if large.

Fry the garlic briefly in the olive oil, then add the shrimps and tomatoes and stir-fry for a few minutes. Then add the parsley, basil, salt and pepper and/or chilli to taste.

Meanwhile, cook the pasta in boiling salted water until al dente (4-5 minutes for fresh, 8-9 minutes for dried). Drain, mix with the sauce and serve