Tagliolini pasta with shrimp and tomato sauce – an easy workday recipe for those moments when you don’t feel like cooking, but still want something that looks and tastes fancy, delicious, and is on the table fast. It’s one of those shrimp and pasta dishes that even the kids enjoy ( well at least mine do).
On the menu today: Tagliolini with shrimp and silky tomato sauce – a super-quick, slightly fancy-looking meal. It’s one of those dishes that says “I’m tired of cooking but still want something good on the table” .The sort that says effortless luxury, even if I’m mostly trying to convince myself of that.
More QUICK Ideas: Try my 20 minute leftover chicken tagliatelle pasta dinner or this quick Pasta with peas and mushrooms recipe.
Behind the Bites
Tagliolini is a thin, hand-cut egg pasta from northern Italy, mainly Piedmont and Liguria. It belongs to the long Italian tradition of ribbon pastas, which traces back to the Roman era – when wheat-based doughs were rolled and cut into fancy strips.
Back in the Middle Ages, northern Italy leaned hard into fresh egg pasta thanks to eggs and soft wheat, which made super-fine noodles like tagliolini possible. Come the Renaissance, fancy courts were all about delicate, elegant pasta, and tagliolini earned its spot as a proper luxury – typically tossed with butter, pesto, or truffle so it stayed light and silky.
Ingredients and Substitutions
- Tagliolini pasta – fresh tastes best, or dried (always with eggs)
- Shrimp – fresh (cleaned) or frozen (like in the photos). I like king prawns.
- Pasta sauce – like Barilla’s pasta sauce in a jar, or homemade tomato sauce for pasta
- Butter
- Spices: oregano, nutmeg, cumin powder
- Salt and black pepper to taste
- Water – for boiling pasta in
How to cook Shrimp Tagliolini pasta?
1st: Prepare shrimps on the stove top and add tomato sauce and all the seasoning. Set aside
2nd: In a separate pot, bring cold water to a boil and add pasta in. Then, let simmer until pasta is completely cooked. Drain well from all the water and mix with the tomato-shrimp sauce. Serve immediately.
More interesting recipes for Dinner?
Tagliolini pasta with shrimp and tomato sauce
Ingredients
- 300 g tagliolini pasta, dried or fresh
- 300 g large shrimp, frozen
- 250 g pasta sauce, or homemade tomato sauce
- 2 tbsp. butter
- 1 tsp. cumin powder
- 1 tbsp. oregano
- 1/2 tsp. nutmeg
- sea salt, to taste
- cayenne black pepper, to taste
- 2 liters of water for boiling pasta in
Instructions
- First, in a large soup pan bring water to a boil. Then add in the tagliolini pasta and reduce the heat. Let simmer until pasta is fully cooked.
- In the meantime, place frozen shrimp into a small sauce pan. Add butter and let simmer, until all water evaporates. Stir frequently.
- Then, add in the tomato sauce and stir to combine with the shrimp. Add in the cumin powder, oregano, nutmeg, salt and pepper. Adjust taste as needed.
- Drain tagliolini from excess water. Combine with tomato sauce and shrimp. Serve immediately.
Notes
Nutrition
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Easy peasy