Tagliatelle with Shrimp, Tomato, Spinach and Garlic

A simple spicy shrimp pasta that’s perfect for the summertime! Similar to the shrimp fra diavolo you get at Italian restaurants, this recipe is made with lots of garlic and cherry tomatoes bursting with summer goodness. A simple pasta dinner that’s sure to please everyone!

Serves 4

Here’s a recipe for Tagliatelle with Shrimp, Tomato, Spinach, and Garlic using the ingredients you’ve listed. This dish combines the flavors of succulent shrimp, sweet tomatoes, fresh spinach, and aromatic garlic, all tossed with tagliatelle pasta. The recipe serves four.

Equipment Needed

1. Medium saucepan: For making the shrimp stock.
2. Fine-mesh sieve: For straining the shrimp stock.
3. Large pot: For boiling the pasta.
4. Large skillet: For preparing the sauce and cooking the shrimp.
5. Cooking utensils: Wooden spoon or spatula for stirring.
6. Knife and cutting board: For preparing the garlic and tomatoes.
7. Measuring cups and spoons: For measuring ingredients.
8. Tongs: For tossing the pasta with the sauce.
9. Serving plates: For serving the finished dish.
10. Grater: For grating Parmesan cheese.

Preparation and Cooking Times

• Preparation Time: 15 minutes
  • Peeling and deveining shrimp: 5 minutes
  • Chopping garlic and tomatoes: 5 minutes
  • Preparing other ingredients and equipment: 5 minutes
• Cooking Time: 25-30 minutes
  • Shrimp stock: 10-15 minutes
  • Cooking pasta: 8-10 minutes
  • Preparing the sauce and shrimp: 10 minutes

Total Time: 40-45 minutes

Ingredients

• 1 lb (450g) raw shrimp, peeled and deveined (peels reserved)
• 2 cups water
• A few sprigs of parsley, plus more for garnishing
• 6-8 whole peppercorns
• 12 cloves garlic, minced or thinly sliced
• 2 tablespoons olive oil
• 1½ cups grape or cherry tomatoes, halved
• 1 (14.5-ounce) can San Marzano style diced tomatoes
• ½ – 1 teaspoon red pepper flakes (adjust to taste)
• 2 tablespoons cold butter
• 8 ounces tagliatelle (or substitute with linguine, capellini, or spaghetti)
• Parmesan cheese, for serving
• Salt and freshly ground black pepper, to taste

Preparation

1. Prepare the Shrimp Stock

1. In a medium saucepan, combine the shrimp peels, 2 cups of water, a few sprigs of parsley, and 6-8 whole peppercorns.
2. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for 10-15 minutes. This will infuse the water with shrimp flavor.
3. Strain the stock through a fine-mesh sieve into a bowl, discarding the solids. Set the shrimp stock aside.

2. Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.

3. Prepare the Sauce

1. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté until fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic.
3. Add the grape or cherry tomatoes and cook for 2-3 minutes until they start to soften.
4. Add the canned San Marzano diced tomatoes along with the red pepper flakes. Stir to combine and bring to a simmer.

4. Cook the Shrimp

1. Add the shrimp to the skillet with the tomato sauce. Pour in the reserved shrimp stock and stir gently.
2. Cook the shrimp for 3-4 minutes, or until they turn pink and opaque. Be careful not to overcook them.

5. Finish the Dish

1. Add the drained pasta to the skillet with the sauce. Toss everything together to coat the pasta evenly.
2. Add 2 tablespoons of cold butter and stir until melted and the sauce is creamy. If the sauce is too thick, add some reserved pasta water, a little at a time, until the desired consistency is reached.
3. Season with salt and freshly ground black pepper to taste.

6. Serve

1. Divide the pasta and sauce among four plates.
2. Garnish with freshly chopped parsley and a generous sprinkle of Parmesan cheese.
3. Serve immediately and enjoy!

Tips

• Adjust the spice level by varying the amount of red pepper flakes. Start with ½ teaspoon and add more if desired.
• For extra flavor, add a splash of white wine to the skillet before adding the tomatoes.
• Fresh spinach can be added to the dish. Stir it in just before adding the shrimp, allowing it to wilt slightly.

This dish is perfect for a quick weeknight dinner or a special occasion. The shrimp stock enhances the seafood flavor, and the combination of fresh and canned tomatoes creates a rich and vibrant sauce.