Tagliatelle Recipe
GULF SHRIMP, ROASTED FENNEL, BASIL, MINT, SHAVED JALAPENOS, WHITE WINE SAUCE
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with TAGLIATELLE
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Roasting the Fennel
Preheat the oven to 200°C (400°F). Place the sliced fennel on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Roast in the preheated oven for about 25-30 minutes until tender and caramelized.
Cooking the Tagliatelle
In a large pot of boiling salted water, cook the tagliatelle according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Sautéing the Shrimp
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the Gulf shrimp and cook for 3-4 minutes until they turn pink and opaque. Season with salt and pepper.
Making the Sauce
Pour the white wine into the skillet with the shrimp and bring to a simmer. Let it cook for about 2-3 minutes until the alcohol cooks off. Then, add the roasted fennel, cooked tagliatelle, basil, and mint. Toss everything together, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.
Finishing Touches
Remove the skillet from heat. Stir in the shaved jalapenos for a spicy kick. Adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with extra basil and mint if desired.