Creamy shrimp tagliatelle

This creamy shrimp tagliatelle has a bit of spiciness, sourness and most important lots of great flavours. Ready within 20 minutes.

20 minutes 4 people Main course
Creamy shrimp tagliatelle


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  • about 300 gram tagliatelle
  • 1 onion
  • 2 garlic cloves
  • 1 lemon (zest + juice)
  • 2 tablespoons tomato paste
  • 1 teaspoon chili pepper paste, sambal or fresh chili pepper
  • about 200 gram shrimps (peeled)
  • 1 tablespoon paprika powder
  • olive oil
  • small handful flat leaf parsley
  • 500 gram mascarpone
  • pepper and salt to taste
Creamy shrimp tagliatelle ingredients
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Kitchen equipment

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  • paper kitchen towels
  • cutting board & chef's knife
  • large pan
  • fork
  • citrus juicer and grater
  • colander
  • large skillet
  • wooden spoon


20 minutes 4 people Main course

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Preparation -- 10 minutes

DEFROST the shrimps if needed and pat them dry using paper kitchen towels. PEEL and finely chop the onion and garlic cloves. FILL a large pan with water and salt and bring to a boil.

COOK the tagliatelle, make sure you'll loosen up the nests with a fork so the pasta won't stick together. Coarsely CHOP the parsley, grate the lemon peel and squeeze the juice of the lemon and set aside. 

Creamy shrimp tagliatelle
Creamy shrimp tagliatelle

Finishing the creamy shrimp tagliatelle -- 10 minutes

HEAT a dash of olive oil in a large skillet and cook the shrimps for about a minute before you also add the onion and garlic. STIR in the tomato paste and paprika powder and cook it some more. 

ADD lemon zest and juice and stir in the mascarpone along with a bit of the boiling pasta water to create a smooth sauce. SEASON with sambal, pepper and salt.

DRAIN the pasta and combine with the pasta sauce. DIVIDE over 4 plates, finish with chopped parsley and enjoy!

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