Tagliatelle with shrimps and arugula
2 servings
45 minutes
Tagliatelle with shrimp and arugula is a refined dish of Italian cuisine that combines the tenderness of seafood with the spiciness of fresh herbs. The history of tagliatelle traces back to the Emilia-Romagna regions, where pasta symbolizes home comfort and gastronomic art. In this recipe, classic pasta is paired with shrimp sautéed to a golden crust and a fragrant sauce made from tomatoes, basil, and garlic. Arugula adds a slight bitterness that highlights the depth of flavors. The dish is perfect for both a romantic dinner and a festive feast, impressing with its elegance and balanced taste. It is best served with white wine that harmoniously complements the freshness of seafood and the rich aroma of herbs. Tagliatelle with shrimp and arugula is not just food; it's a gastronomic journey to the heart of Italy.
1
Put the pasta to boil and bring it to an al dente state, which will take about 10-15 minutes (depending on its thickness and type, I prefer wide tagliatelle). Add a spoon of olive oil to the water to prevent the pasta from sticking.
- Tagliatelle pasta: 200 g
- Olive oil: 50 ml
2
In a blender, prepare a sauce from tomatoes, basil, garlic, and onion. Heat the resulting mixture in a pan with a little olive oil.
- Tomatoes: 2 pieces
- Basil leaves: 5 piece
- Garlic: 1 clove
- Onion: 0.3 head
- Olive oil: 50 ml
3
Fry the shrimp in olive oil for no more than 2 minutes, seasoning with salt and a little black pepper.
- Peeled shrimp: 7 pieces
- Olive oil: 50 ml
- Arugula: 10 pieces
- Olive oil: 50 ml
4
Place the pasta in a deep plate, pour warm sauce over it, top with shrimp, and garnish with arugula.