This prawn tagliatelle is an elegant yet simple recipe that you can prepare for a romantic dinner with a big glass of white wine.
Italian recipes are so versatile and easy that I usually make pasta in my home one or two times a week.
This recipe is made with simple ingredients that work well together without overpowering each other flavor.
The predominant flavor of this recipe is the seafood flavor from the prawns. I don’t use any artificial flavor base to make it strong and pungent. Sometimes I just like to make things from scratch. To extract the prawn’s flavor I bought in-shell prawns and I saved the heads to cook later with the oil to create a flavorful seafood base.
Another important trick to get a rich prawn tagliatelle is to add some white wine to deglaze the prawns and create a balanced sauce. I highly suggest to use dry white wine instead of a fruity wine. This way you won’t add an acidic aftertaste to the pasta.
I hope you enjoy this recipe and I see you in the next one!
- 600 gr in-shell prawns
- 350 gr tagliatelle
- 1 small onion
- 1 chili pepper
- 2 garlic cloves minced
- ½ cup white wine
- 1 tbsp olive oil
- 2 tbsp butter
- Salt and Pepper
- Fresh parsley garnish
Cook the tagliatelle according to their package instructions.
Peel the prawns ---devein them --- and save the heads.
In a big pan heat the olive oil and cook the prawns head for a couple of minutes. Remove and in the same oil cook the chili peppers, the onions --- cut into small cubes --- and the minced garlic for a couple minutes.
Toss the prawns and pour the wine. Cook over medium heat for 5 minutes until all the alcohol evaporates. Add salt and pepper to taste.
Toss the drained tagliatelle and the butter. Remove from the stove and serve immediately. Garnish with some fresh parsley.