Lucy M. Master shrimp tagliatelle and add an impressive, sophisticated pasta dish to your entertaining repertoire. This elegant recipe delivers restaurant-quality results in under 50 minutes using straightforward techniques and accessible ingredients. The rich tomato and mushroom sauce provides depth while the crème fraîche adds luxurious creaminess that complements delicate shrimp beautifully. Impress family and guests with this classic Italian preparation that combines refinement with approachability.
What is a Tagliatelle?
Tagliatelle is a flat, ribbon-like Italian pasta made from eggs and flour. Cut into long, wide strips approximately quarter-inch wide, it originates from the Emilia-Romagna region of Italy. The pasta’s elegant shape and tender texture make it a versatile choice for various sauces and preparations.
Tagliatelle is particularly suited for creamy and rich sauces, as its wide surface area captures and holds sauce beautifully. The flat shape also accommodates chunky ingredients like mushrooms and seafood without breaking or sliding off. This classic pasta works equally well with light olive oil-based sauces or hearty meat ragùs.
Why You’ll Love this Shrimp Tagliatelle
Look, if you’re the type who gets excited about a dish that actually comes together in under thirty minutes, this shrimp tagliatelle‘s about to become your new weeknight hero. I mean, you’ve got tender pasta coated in a silky tomato sauce, plump shrimp that don’t require any special skills, and mushrooms that add serious depth without fussing around.
The crème fraîche swirls in at the end, making everything taste restaurant-fancy, yet honestly, it’s ridiculously simple. You’re not juggling ten pans or deciphering complicated technique. Just sauté, simmer, toss. What’s not to love about elegant food that doesn’t demand hours in the kitchen? This hits that sweet spot between impressive and genuinely doable.
This luxurious shrimp tagliatelle is perfect for seafood lovers, but Mary Berry’s Beef Stroganoff delivers that same creamy, indulgent comfort with tender beef. The rich mushroom sauce and silky sour cream create a classic dish that’s even more satisfying.
What Ingredients are in Shrimp Tagliatelle?
Creating this elegant yet approachable shrimp tagliatelle requires a thoughtfully curated selection of quality ingredients that work together to build layers of flavor. Each component plays a specific role—from the aromatics that form the flavor base to the seafood that gives the dish its signature character. The beauty of this recipe lies in how these simple, accessible ingredients transform into something that tastes far more complex and restaurant-worthy than the effort required to prepare them.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 garlic clove, crushed
- 12 oz (350 g) button mushrooms, halved
- 1 lb (500 g) tomatoes, chopped into small pieces with cores removed
- Salt and black pepper to taste
- 1 lb (500 g) tagliatelle
- 12 oz (375 g) cooked peeled shrimp
- ½ cup full-fat crème fraîche
- ¼ cup fresh parsley, chopped (for garnish)
How to Make this Shrimp Tagliatelle
- Pour the oil into a large pan and warm it over medium heat. Add the onion and garlic, then cook gently, stirring occasionally, for 3–5 minutes until they become soft and translucent without taking on any color. Toss in the mushrooms, increase the heat to high, and stir-fry for approximately 5 minutes until they release their moisture and begin to brown.
- Add the tomatoes to the pan and season the mixture generously with salt and pepper. Let it simmer gently, leaving the pan uncovered, for about 20 minutes. Stir occasionally as the sauce reduces and thickens to a rich, concentrated consistency.
- While the sauce is simmering, bring a large saucepan of salted water to a rolling boil. Add the tagliatelle and cook for 8–10 minutes, or according to the package directions, until the pasta is just tender with a slight bite (al dente).
- Stir the shrimp and crème fraîche into the thickened tomato sauce, folding them in gently. Cook over low heat for about 2 minutes, just until the shrimp is warmed through and the cream is incorporated. Taste the sauce and adjust the seasoning if needed.
- Drain the cooked tagliatelle thoroughly in a colander, shaking off any excess water, then divide it among warmed serving plates, creating neat piles or nests. Ladle the creamy shrimp and tomato mixture generously over the top of each portion. Finish with a sprinkle of fresh chopped parsley for color and serve immediately while everything is hot.
Shrimp Tagliatelle
Ingredients
Method
- Pour the oil into a large pan and warm it over medium heat. Add the onion and garlic, then cook gently, stirring occasionally, for 3–5 minutes until they become soft and translucent without taking on any color. Toss in the mushrooms, increase the heat to high, and stir-fry for approximately 5 minutes until they release their moisture and begin to brown.
- Add the tomatoes to the pan and season the mixture generously with salt and pepper. Let it simmer gently, leaving the pan uncovered, for about 20 minutes. Stir occasionally as the sauce reduces and thickens to a rich, concentrated consistency.
- While the sauce is simmering, bring a large saucepan of salted water to a rolling boil. Add the tagliatelle and cook for 8–10 minutes, or according to the package directions, until the pasta is just tender with a slight bite (al dente).
- Stir the shrimp and crème fraîche into the thickened tomato sauce, folding them in gently. Cook over low heat for about 2 minutes, just until the shrimp is warmed through and the cream is incorporated. Taste the sauce and adjust the seasoning if needed.
- Drain the cooked tagliatelle thoroughly in a colander, shaking off any excess water, then divide it among warmed serving plates, creating neat piles or nests. Ladle the creamy shrimp and tomato mixture generously over the top of each portion. Finish with a sprinkle of fresh chopped parsley for color and serve immediately while everything is hot.
Notes
What is a Tagliatelle?
Tagliatelle is a flat, ribbon-like Italian pasta made from eggs and flour. Cut into long, wide strips approximately quarter-inch wide, it originates from the Emilia-Romagna region of Italy. The pasta’s elegant shape and tender texture make it a versatile choice for various sauces and preparations. Tagliatelle is particularly suited for creamy and rich sauces, as its wide surface area captures and holds sauce beautifully. The flat shape also accommodates chunky ingredients like mushrooms and seafood without breaking or sliding off. This classic pasta works equally well with light olive oil-based sauces or hearty meat ragùs.Shrimp Tagliatelle Substitutions and Variations
One of the best things about this shrimp tagliatelle is how flexible it really is, depending on what you’ve got in your pantry or what you’re craving that night. I’d swap the mushrooms for zucchini or bell peppers if I’m feeling that vibe.
Want it lighter? Skip the crème fraîche entirely and use a splash of white wine instead. You could also go with fettuccine or linguine if tagliatelle isn’t your thing. Don’t have fresh shrimp? Frozen works just fine, honestly.
Prefer seafood beyond shrimp? Scallops or even chunks of salmon would taste incredible here. The beauty is that you’re not locked into anything specific. This dish adapts to whatever you’re working with, making it perfect for those nights when your fridge feels disappointingly bare.
What to Serve with Shrimp Tagliatelle
Pairing sides with your shrimp tagliatelle isn’t complicated, but it does matter if you want a meal that feels complete rather than, well, just pasta on a plate. I’d go with a crisp green salad dressed in lemon vinaigrette to cut through the richness of that crème fraîche.
Garlic bread works beautifully too, though honestly, who doesn’t love garlic bread. For something lighter, steamed broccoli or roasted asparagus adds color and nutrition without stealing the spotlight from your shrimp.
A chilled white wine pairs perfectly alongside anything you choose. The key is picking sides that complement rather than compete, letting your tagliatelle remain the star while everything else plays support.
Final Thoughts
When you’ve got a creamy, garlicky shrimp tagliatelle sitting in front of you, it’s hard not to feel like you’ve pulled off something fancy—even though honestly, the whole thing comes together faster than most weeknight dinners. I’d argue this dish deserves a spot in your regular rotation, not just for special occasions. The combination of tender shrimp, silky crème fraîche sauce, and earthy mushrooms just works, you know. Plus, you’re getting protein and vegetables without the stress. Whether you’re cooking for yourself or impressing someone, this recipe delivers restaurant-quality results with minimal fuss. It’s the kind of meal that makes a Tuesday night feel a bit more exciting, and isn’t that what cooking’s really about.
