SHRIMP SCAMPI WITH TAGLIATELLE

RECIPES

When my friend and fellow food blogger, Soe from Lime & Cilantro, invited me to share a noodle recipe for a virtual pasta party on Instagram, I decided to share my Shrimp Scampi with Tagliatelle recipe.

Shrimp Scampi with TagliatelleShrimp Scampi with TagliatelleThis recipe has been a long time favorite of mine because it’s dairy-free and it’s super easy to throw together. I highly recommend using fresh tagliatelle, but you can also buy it from your local market.

Add extra red pepper flakes for a little kick and add extra shrimp because… well, just because.

Shrimp Scampi with TagliatelleShrimp Scampi with TagliatelleShrimp Scampi with TagliatelleBe sure to check out these other amazing recipes from a variety of incredibly talented food bloggers. You can head over to Instagram and search the hashtag #noodleholicsparty or you can scroll down to explore the other pasta recipes.

You should also check out my Homemade Pappardelle with Mushroom Stroganoff.

SHRIMP SCAMPI WITH TAGLIATELLE

Ingredients

  • 1 package of fresh Tagliatelle
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 pound large shrimp, peeled and deveined
  • 1 cup white wine
  • 1/2 cup parsley, minced
  • 2 tablespoons fresh lemon juice
  • Kosher salt
  • Fresh ground pepper

Instructions

  1. Bring a large pot of salted water to a boil and add the Tagliatelle. Cook to al dente according to directions, about 1-2 minutes.
  2. Add the oil to a large sauté pan over medium heat.
  3. Add the garlic and red pepper flakes. Sauté for about 1 minute until the garlic is golden and fragrant.
  4. Add the shrimp and cook for 1 minute. Flip the shrimp and add the wine.
  5. Cook for 1-2 more minutes until the shrimp are just cooked through. Use tongs to remove the shrimp and set them aside.
  6. Drain the pasta and add it to the liquid in the pan.
  7. Add the parsley and the lemon juice and toss it with the pasta and the wine liquid.
  8. Season to taste with kosher salt and fresh ground pepper.
  9. Serve hot with the shrimp and garnish with additional parsley, if desired.

All images © Regan Baroni 2017.

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Additional Pasta Recipes:

Pho Ga by Beyond Sweet and Savory

Vegetarian Manchurian with Stir Fry Noodles by Box of Spice

Alfredo Spring Pasta by My Lavender Blues

Beef Ragu with Pappardelle by Cloudy Kitchen

Indonesian Boiled Noodles (mie rebus) by Pique Cooking

Malaysian Laksa with Pumpkin by Vermilion Roots

Chestnut Tortellini & Fettuccine in Sage Cream Sauce by Ashcuoco
Vegetarian Tteokbokki by Husbands That Cook

Juniper Berry & Barley Noodles with Creamy Chantarelles by North Wild Kitchen

Vegan Jjajangmyeon by The.Korean.Vegan

Duck Noodle Soup by Lindsay’s Feast

Avocado Pesto Cream Sauce with Homemade Fettuccine Noodles by Lyndsey_Eden

Homemade Sobs Noodles in a Lapsang Souchong Broth with Crispy Tofu by Twigg Studios

Vegetable Chow Mein or Malaysian Laksa by Pass Me The Diumsum

Meatball Pasta by In Search of Wonders

Shanghai Scallion Oil Noodle (Cong You Ban Mian) by Omnivores Cookbook

Oak-Smoked Pasta Cacio e Pepe by Harvest and Honey

Noodle in Burmese coconut and chicpea broth (Oh- noe-khawswe) by Lime & Cilantro

Aceh noodles (Mie Aceh) by What To Cook Today

Persian Noodle (Reshteh) by Noghlemey

  1. This is such a perfect spring recipe. Thank you so much for participating 😀

    • Regan says:

      Thank you so much for inviting me, Soe! It was so well organized and wow… so many amazing recipes! This was a lot of fun and I’m so glad it worked out so well!! Cheers!

  2. I don’t eat any kind of seafood, but I just love the way your dish looks. Beautiful pictures!

    • Regan says:

      Thank you so much, Rakhee! One of the best parts of this project was getting to meet other bloggers and see their favorite take on noodles – I am so excited to try your stir fry noodles with vegetarian manchurian!

  3. mike says:

    This was delicious and I look forward to many more servings all year long!

  4. Katy says:

    This looks soooo good! Can’t wait to try! Maybe tonight! 🙂

    • Regan says:

      Yes Katy! You should definitely make this one! Let me know how you like it!

  5. Amie Nolan says:

    These pictures are so amazing!! They are like a ‘still life’ for pasta. Makes me want to try this dish – shrimp on the menu tonight, kids!

  6. Love how simple and light this noodle dish is. It will make a great weekday lunch.

  7. […] & Fettuccine in Sage Cream Sauce by Cuococontento Vegetarian Tteokbokki by husbandsthatcook Shrimp Scampi with Tagliatelle by Regan Baroni Juniper Berry & Barley Noodles with Creamy Chantarelles by North Wild Kitchen Vegan […]

  8. […] Shrimp Scampi with Tagliatelle by Regan Baroni […]

  9. […] Regan Baroni |Shrimp Scampi with Tagliatelle by Regan Baroni […]

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