Tagliolini with Shrimp and Lemongrass
Category: Pasta Dishes
Servings: 4
This delicious Italian pasta dish features tender tagliolini tossed with succulent shrimp and aromatic lemongrass, infused with the perfect balance of fresh herbs and spices. A beautiful blend of Italian and Asian flavors, it is sure to impress your guests or become a new favorite in your dinner rotation. Let’s dive into how to make this unforgettable dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg tagliolini | 200g |
| Shrimp | 450g |
| Extra virgin olive oil | 10g |
| Cherry tomatoes | 200g |
| Fine salt | To taste |
| Garlic | 1 clove |
| Brown sugar | 1 teaspoon |
| Fresh chili | 1 (optional) |
| Lemongrass | 4 stalks |
| Fresh ginger | To taste |
| Oregano (fresh or dried) | To taste |
| Shellfish stock (fumetto) | 1 liter |
Instructions
-
Prepare the Shrimp:
Start by cleaning the shrimp. Remove the heads and shells carefully by hand. Use a skewer to extract the dark vein along the back of each shrimp. Set the cleaned shrimp aside. -
Make the Shellfish Stock:
To make the stock, combine the shrimp shells with one carrot, one onion, and two stalks of lemongrass in a large pot. Cover with water and simmer to create a flavorful stock. Once the stock is ready, strain and keep it warm on low heat. You’ll need about 1 liter of this aromatic stock for cooking the pasta. -
Prepare the Tomatoes:
Slice the cherry tomatoes in half—use a mix of red and yellow tomatoes for a beautiful color contrast in the dish. -
Sauté the Aromatics:
In a large pan, heat the extra virgin olive oil over medium heat. Add the peeled garlic clove and the fresh chili (cut into pieces). Let them infuse the oil for a few minutes, allowing their fragrances to fill the kitchen. Once fragrant, remove the garlic and chili from the pan with tongs to prevent burning. -
Cook the Tomatoes and Shrimp:
Add the halved tomatoes to the pan and season with fine salt. Keep the heat high, allowing the tomatoes to soften and release their juices. After about 3-4 minutes, add the cleaned shrimp to the pan. Cook the shrimp for no more than one minute, just until they turn pink and opaque. Add the oregano leaves and freshly grated ginger to the pan, tossing everything together. Turn off the heat and set aside. -
Cook the Tagliolini:
Bring your fumetto di crostacei (shellfish stock) to a boil. Add the tagliolini to the boiling stock and cook according to the package instructions, or until al dente. The stock will add extra flavor to the pasta, making it even more delicious. -
Assemble the Dish:
Once the pasta is cooked, drain it, reserving a little of the stock. Add the pasta to the pan with the shrimp and tomatoes. Toss everything together, ensuring the tagliolini absorbs all the beautiful flavors from the shrimp, lemongrass, and stock. If needed, add a splash of the reserved stock to help combine the ingredients. -
Serve and Enjoy:
Serve the tagliolini with shrimp and lemongrass hot, garnished with additional fresh herbs, if desired. This dish pairs wonderfully with a crisp white wine or a light salad to complete your meal.
Tips for Success:
- Fresh Lemongrass: Be sure to use fresh lemongrass for the best flavor. If you can’t find it, you can substitute with a lemongrass paste, though the flavor may not be as bold.
- Shrimp: Don’t overcook the shrimp! They should only be in the pan for about one minute to keep them tender and juicy.
- Stock: If you don’t have time to make your own shellfish stock, you can use a store-bought version, but fresh stock will elevate the dish.
This Tagliolini with Shrimp and Lemongrass is a beautiful, refreshing dish that blends the best of both Italian and Southeast Asian cuisines. It’s light, aromatic, and perfect for a special dinner or a weeknight treat that feels like a gourmet experience. Enjoy!
