Creamy Tagliolini with Shrimp and Radicchio

Tagliolini with Radicchio and Shrimp

This elegant and flavorful dish, inspired by the renowned Remi Restaurant in NYC and shared courtesy of The New York Times, makes for a delightful one-dish meal that’s perfect for pairing with a crisp glass of Pinot Grigio. With its rich and savory components, this recipe is sure to impress with its blend of tender shrimp, slightly bitter radicchio, and creamy Parmesan cheese.

Ingredients:

• Salt
• 1/2 cup dry white wine
• 1/2 cup extra virgin olive oil
• 1/2 head of radicchio, thinly sliced
• 3/4 pound large shrimp, peeled and deveined
• 2 tablespoons unsalted butter
• Fresh ground black pepper, to taste
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/2 cup Parmigiano-Reggiano cheese, grated
• 12 ounces tagliolini pasta

Instructions:

1. Prepare the Pasta: Begin by bringing a large pot of salted water to a vigorous boil. Once boiling, add the tagliolini pasta and cook according to the package instructions until al dente, approximately 3 minutes. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

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2. Reduce the Wine: In a small saucepan, combine the dry white wine and 1/2 cup of the reserved pasta cooking water. Place the saucepan over medium heat and allow the mixture to simmer gently until it is reduced to about 1/2 cup. This reduction will concentrate the flavors and enhance the sauce.

3. Sauté the Radicchio: While the pasta is cooking, heat the extra virgin olive oil in a large, heavy skillet over medium heat. Add the thinly sliced radicchio to the skillet and sauté, stirring occasionally, until the radicchio begins to wilt and soften, which should take about 3 minutes.

4. Cook the Shrimp: Add the shrimp to the skillet with the radicchio. Continue to cook, stirring frequently, until the shrimp turn pink and are cooked through, about 1 to 2 minutes. Remove the skillet from heat once the shrimp are done.

5. Combine Pasta and Sauce: Add the cooked tagliolini to the skillet with the radicchio and shrimp. Toss gently to combine and coat the pasta with the flavorful ingredients. Stir in the butter and the reduced wine mixture, returning the skillet to medium heat. Cook for an additional 2 to 3 minutes, tossing frequently, until the butter is melted and the pasta is evenly coated with the sauce.

6. Adjust the Consistency: If needed, moisten the pasta with a little of the reserved pasta cooking water to reach your desired sauce consistency. Season the dish with salt and freshly ground black pepper to taste.

7. Finish with Parsley and Cheese: Stir in the chopped fresh flat-leaf parsley. Serve the tagliolini immediately, garnished with a generous sprinkle of grated Parmigiano-Reggiano cheese.

8. Optional Baking: For a slightly different twist, you can transfer the pasta to an oiled baking dish, dust with additional Parmigiano-Reggiano cheese, and place under a preheated broiler for a few minutes until lightly browned and bubbly.

Enjoy this dish as a standout meal that brings together the unique flavors of radicchio and shrimp in a beautifully simple and sophisticated presentation. Pair it with a chilled Pinot Grigio for a truly memorable dining experience! 🍷🍤🍝