L’Artisan: Tiger Shrimp with Rustic Rosée Tagliolini
Baby Greens & Cherry Tomato Salad
Cooking time
35 minutes
Servings
2/4
Calories
610 /serving
Fresh tagliolini is the love child of spaghetti and tagliatelle, and it’s ideal for those moments when you want something super twirlable with a little heft. It lends itself beautifully to being wound around juicy tiger shrimp with lashings of creamy rosée sauce made with cherry tomatoes and sweet roasted pepper strips. This elegant pasta dish is bright, lemony and savoury—and looks fancy enough for a special night in. Serve it with a green salad on the side and a sprinkling of lemon zest.
We will send you:
- 340g Tiger shrimp
- 140g Cherry tomatoes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of basil
- 1 Lemon
- 30ml Tomato paste
- 1 Roasted pepper
- 225g Fresh tagliolini
- 60ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Shrimp, Wheat
You will need:
Medium pot
Large pan (non-stick if possible)
Zester
Strainer
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
18 g
Saturated Fat
8 g
Sodium
1940 mg
Total Carb
74 g
Sugars
7 g
Protein
42 g
Fibre
8 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Thinly slice the roasted pepper. Halve the tomatoes. Zest and juice the lemon. Pick the basil leaves off the stems.
Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ½ the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the shrimp* and cook, 2 to 3 min. per side, until opaque and cooked through. Transfer to a plate and reserve the pan.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water, separating the strands as you add them. Boil, stirring occasionally, 1 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
In the reserved pan, heat a drizzle of oil on medium. Add the tomato paste and remaining spices. Cook, stirring frequently, 30 sec. to 1 min., until dark red. Add the roasted pepper, ½ the tomatoes, ½ tbsp lemon juice (double for 4 portions) and ½ the basil. Cook, stirring occasionally, 2 to 3 min., until the tomatoes have softened. Add ¼ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 3 to 4 min. (5 to 6 min. for 4 portions), until reduced. Add the cream and cook, stirring occasionally, 1 to 2 min., until thickened; season with S&P.
Make the salad
Meanwhile, roughly chop the remaining basil. In a large bowl, combine up to ½ tbsp remaining lemon juice, 2 tbsp olive oil (double both for 4 portions), the remaining basil and S&P. Add the baby greens and remaining tomatoes; toss well.
Combine the pasta & serve
To the pan of sauce, add the pasta and shrimp. Cook, stirring frequently, 1 to 2 min., until combined; season with S&P. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Divide the pasta between your plates. Garnish with the lemon zest. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
