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Fresh Pasta

Creamy Shrimp Tagliatelle

A simple seafood first course, perfect for your Christmas menu: creamy tagliatelle with cream and shrimp, scented with rosemary.
Recipe Creamy Shrimp Tagliatelle
  • Difficulty Medium
  • Preparation 15 minutes
  • Cooking 20 minutes
  • Servings for 4 people

Seafood first courses are the stars of the Christmas table: perfect for Christmas Eve and for all the dinners with friends and family that inevitably start piling up once December arrives, they’re a real must. But if you don’t feel especially at ease in the kitchen, this Creamy Shrimp Tagliatelle is the recipe for you. Very easy to make, it relies on one of the most popular pairings in cooking: cream and seafood.

Although many people consider the combination a bit kitsch, at the first bite you’ll see smiles on your guests’ faces, proof that it’s all just prejudice. What gives this dish of Tagliatelle with Cream and Shrimp its special aroma is rosemary, an herb that is far too often underrated. This is how, with just a few simple ingredients, you can create a perfect Christmas recipe.

If you’re looking for other first courses for your Christmas menu, perhaps seafood ones, try the Pesto and Shrimp Lasagna, the Salmon Lasagna and the Jumbo Shrimp Risotto.

Ingredients for 4 people

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Method

  1. To make the Creamy Shrimp Tagliatelle, start by cleaning the shrimp, following our guide on How to Clean Shrimp. If you bought them frozen and already cleaned, you can simply skip this step.
    Creamy Shrimp Tagliatelle, step 1: cleaning the shrimp
  2. Then transfer them to a pan with a drizzle of oil, the garlic clove and the rosemary sprigs, and brown them for a couple of minutes until they start to take on some color.
    Creamy Shrimp Tagliatelle, step 2: shrimp browning in a pan with rosemary
  3. Turn up the heat, deglaze with the white wine and, only when you can no longer smell alcohol rising from the pan, turn off the heat and transfer the shrimp to a plate.
  4. Before going on with the recipe, start cooking the tagliatelle for the time shown on the package (usually 5-10 minutes is enough) so they come out al dente.
  5. In the same pan you cooked the shrimp in, reduce the cream for a couple of minutes, until it starts to thicken. Finally, season it with a pinch of salt and some freshly ground pepper.
    Creamy Shrimp Tagliatelle, step 5: cream reducing in the pan
  6. By now the pasta will be ready too. All that’s left is to drain it, toss it in the pan with the cream and add the shrimp you cooked earlier. Your Creamy Shrimp Tagliatelle are ready to be served. Finally, remember to download our App with exclusive content and fewer ads!
    A plate of creamy shrimp tagliatelle

Variations and Alternatives

Away from Christmas we tend to watch our waistline more, but so you don’t have to give up this recipe, you can replace the cream with a light cream cheese such as Philadelphia light: you’ll get Creamy Philadelphia and Shrimp Tagliatelle with a few fewer calories.

Tips

You can get ahead with this dish by cooking the shrimp and reducing the cream in advance. Only when everyone is seated and has finished the appetizer, boil the tagliatelle and toss them in the pan with the cream, adding the shrimp last.

Storage

The Shrimp Tagliatelle keep in the fridge for a couple of days, tightly covered with plastic wrap. We recommend reheating them in a pan with a splash of milk to make them creamy again.

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