Spinach Tagliatelle with Shrimp

Name: Spinach Tagliatelle with Shrimp
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 4 Eggs; 480 g of All Purpose Flour; 150 g of Spinach; 1 tablespoon of Extra Virgin Olive Oil; 8 Jumbo Shrimp; 1 Lime; 1 tablespoon of Pink Peppercorn; 2 tablespoons of Extra Virgin Olive Oil; Salt

A simple but tasty seafood pasta: Spinach Tagliatelle with Shrimp, made even better by a lime and pink peppercorn dressing.

Difficulty Medium
Preparation 30 minutes
Cooking 10 minutes
Servings for 4 people

Homemade pasta is one of the symbols of Italian culinary tradition, and there are countless variations of it. Often bought ready-made, it’s actually very easy to make and guarantees truly amazing first courses such as this Spinach Tagliatelle with Shrimp. The idea of making green fresh pasta is certainly not new, but it’s always very striking and suits even the most formal occasions.

To make the Spinach Tagliatelle with Shrimp, you’ll need to make green egg pasta, adding spinach to the dough, and separately cook the shrimp with lime and pink peppercorns. This exotic pairing brings out all the flavors perfectly, making your recipe perfect for true foodies.

Among other seafood first courses, we recommend trying the Lemon Shrimp Spaghetti, the Lobster Spaghetti and the Linguine with Tomato, Clams and Zucchini.

Ingredients for 4 people

For the tagliatelle:
4 Eggs
480 g of All Purpose Flour
150 g of Spinach boiled
1 tablespoon of Extra Virgin Olive Oil
For the shrimp:
8 Jumbo Shrimp
1 Lime
1 tablespoon of Pink Peppercorn
2 tablespoons of Extra Virgin Olive Oil
Salt to taste

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Method

To make the Spinach Tagliatelle with Shrimp, start with the dough. Blend the eggs with the spinach to get a smooth mixture, then transfer it to a bowl and add the flour. Mix first with a fork, then by hand, finishing the kneading on the pastry board.
Put the dough under an upturned bowl and let it rest for at least an hour before going on.
Meanwhile, rinse the shrimp well under running water, pat them dry with paper towels and transfer them to a large pan with the oil and the crushed pink peppercorns. Cook over high heat for 3-4 minutes, turning them halfway through, then season with salt and sprinkle with the lime juice. Cover and set aside.
Now divide the dough into four pieces and, dusting with finely ground semolina, roll it out with a pasta machine, reducing the thickness one setting at a time down to the second-to-last setting.
Now run the dough through the tagliatelle cutter and boil the tagliatelle in plenty of salted water for 3 minutes.
Drain the green tagliatelle and toss them in the pan with the shrimp to spread the flavors evenly.
Plate the Spinach Tagliatelle with Shrimp and finish with a little freshly chopped parsley. Get ready to enjoy a truly superb first course. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

The lime and pink peppercorn pairing goes beautifully with all kinds of seafood. If you can’t find jumbo shrimp, you can use small shrimp, buying them already cleaned and frozen. In that case, just let them thaw before going on with the recipe.

Tips

You can also make the tagliatelle a few hours ahead and keep them on a wooden pastry board until it’s time to cook them.

Storage

Spinach Tagliatelle with Shrimp keeps in the fridge in an airtight container for 2-3 days. We recommend reheating it in a pan, adding a drizzle of oil if needed.