Creamy Shrimp and Parmesan Tagliatelle
A generous and comforting pasta dish where tender shrimp meet a creamy, melting parmesan sauce. Ready in under 30 minutes, this revisited classic will delight the whole family with its delicate garlic and fresh parsley flavors.
🛒 Ingredients
2 servings
- 9 oz fresh or dried tagliatelle
- 7 oz small peeled and deveined shrimp (frozen or fresh)
- 3/4 cup heavy cream or crème fraîche (at least 30% fat)
- 1.75 oz finely grated parmesan, plus extra for serving
- 1 garlic clove
- 1 small bunch fresh flat-leaf parsley
- 2 tbsp extra virgin olive oil
- 1 tbsp butter (approx. 0.35 oz)
- Fine salt and freshly ground black pepper
- 4 cups boiling salted water for cooking the pasta
Watch the original video
Watch on TikTokDirections
- 1
Bring a large pot of water to a boil. Salt generously (about 2 tsp of salt per quart of water). Add the tagliatelle and cook according to package instructions, removing them 1 minute early so they remain al dente. Reserve a ladle of pasta water before draining.
- 2
While the pasta cooks, peel and finely mince the garlic. Wash, dry, and chop the flat-leaf parsley. If using frozen shrimp, ensure they are fully thawed and patted dry with paper towels.
- 3
Heat the olive oil and butter in a large skillet or sauté pan over medium-high heat. Add the minced garlic and sauté for 30 seconds until golden and fragrant, being careful not to burn it.
- 4
Add the shrimp to the pan in a single layer. Sauté for 2 to 3 minutes, stirring regularly: they should turn pink and be just cooked through. Season lightly with salt and pepper. Set a few shrimp aside for garnish.
- 5
Reduce the heat to medium-low. Pour the heavy cream into the pan with the shrimp. Stir gently and let simmer for 1 to 2 minutes until slightly reduced.
- 6
Incorporate the grated parmesan gradually while stirring constantly to obtain a smooth, creamy sauce. If the sauce is too thick, thin it out with a little of the reserved pasta water. Adjust seasoning with salt and pepper.
- 7
Add the drained tagliatelle directly into the pan. Toss gently using tongs or two forks to coat each strand in the creamy sauce. Fold in half of the chopped parsley.
- 8
Serve immediately in warm shallow bowls. Top with the reserved shrimp, sprinkle with the remaining fresh parsley and a generous amount of grated parmesan. Add a crack of black pepper and serve immediately.
💡 Chef's Tip
The secret to a perfect creamy sauce is to never boil the cream after adding the parmesan—this will break the emulsion and make the sauce grainy. Keep the heat low and incorporate the cheese off the heat if necessary. The starchy pasta water is your best ally for adjusting the sauce consistency without diluting it.
