This creamy shrimp tagliatelle has a bit of spiciness, sourness and most important lots of great flavours. Ready within 20 minutes.
The main thing:
Other stuff:
Made by Véronique
Published at 2018-01-27, this recipe is for 4 people and takes 20 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 08-09-2023
View the original recipe via:
https://ohmydish.com/recipe/creamy-shrimp-tagliatelle
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.
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!