Tagliatelle with Shrimp and Asparagus

Tagliatelle coi Gamberi e Asparagi

Though several rules are broken here - mixing butter and olive oil, using butter and garlic together, and using butter with seafood, this is a luscious yet delicate seafood sauce that pairs perfectly with homemade egg pasta

Total Time from Start to Finish: 45 minutes


  • Salt
  • 12 ounces asparagus, tough bottoms cut off and stalks peeled
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon garlic, finely chopped
  • 12 ounces large shrimp, peeled, deveined, and cut in ½-inch pieces
  • Freshly ground black pepper
  • Tagliatelle made with 3 eggs and 2 ¼ cups flour
  • 2 tablespoons butter


  1. Fill a skillet large enough to hold the asparagus with water and place over high heat. When the water boils, add 1 teaspoon salt and slide in the asparagus. Cook until tender, 6 to 7 minutes minutes, depending on their thickness. When the asparagus are done, lift them out of the pan and save the water they cooked in. Cut the asparagus into 1-inch pieces.
  2. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
  3. Put the olive oil, garlic, and asparagus in a 10-inch skillet and place over medium high heat. Sauté for 1 to 2 minutes, but not long enough to let the garlic start browning. Add ½ cup of the asparagus water and continue cooking until it has reduced by about half. Add the shrimp, season generously with pepper and cook until all the shrimp turn pink. The sauce should be slightly brothy so if it too dry add 1 to 2 tablespoons of the asparagus water. Taste and correct for salt and remove from the heat.
  4. Add 2 tablespoons salt to the boiling pasta water, add the tagliatelle, and stir until all the strands are submerged. Cook until al dente. When the pasta is done, drain well, toss with the sauce and the butter and serve at once.