Tagliatelle With a Simple Sweet Tomato Sauce and Shrimps

The scent of tomato sauce simmering on the stove always takes me back to my grandmother’s kitchen in Italy. As a child, I remember watching her meticulously peel tomatoes, the aroma filling the air with warmth and anticipation. She would add a splash of something special – sometimes a secret herb, sometimes a dash of wine. This tagliatelle dish, with its sweet tomato sauce and succulent shrimps, reminds me of those cherished moments, each bite a comforting embrace of family and tradition. The cognac adds a touch of sophistication, echoing my grandmother’s “secret ingredient” philosophy.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

• 8 plum tomatoes
• Sea salt
• Fresh ground black pepper
• 4 tablespoons butter
• 4 tablespoons extra virgin olive oil
• 300 g prawns (small ones, peeled) or 300 g shrimp (10 1/2oz)
• 1 garlic clove, peeled and finely chopped
• 1 lemon (zest and juice)
• Cognac (or Vecchia Romana, 2 shot glasses)
• 150 ml double cream (5 1/2floz)
• 400 g tagliatelle pasta noodles (dried or fresh, 14oz)
• 1⁄3 cup parsley, roughly chopped

Equipment Needed

• Large pot
• Large pan
• Colander

Instructions

1. Begin by blanching and skinning the tomatoes. To do this, score each tomato with one or more criss-crosses on the bottom. Plunge them into boiling water for about 30 seconds, or until the skin begins to peel away. Immediately transfer the tomatoes to a bowl of cold water to stop the cooking process. Remove the skins – they should slip off easily.
2. Halve the tomatoes and chop them into small pieces. Set aside.
3. Place a large pot of salted water on the stove and bring to a boil. This will be for the pasta.
4. In a separate large pan, combine the butter and olive oil over medium heat.
5. Add the prawns or shrimp, garlic, lemon zest, and chopped tomatoes to the pan. Fry for a couple of minutes, stirring occasionally, until the shrimp turn pink and opaque. Be careful not to overcook the shrimp, or they will become rubbery.
6. Now, it’s time for the cognac. Pour the cognac (or Vecchia Romana) into the pan. At this point, you can flame the sauce if you wish. If you choose to flame it, make sure the cognac is warm for easier ignition. Use a long lighter or match, and stand back as the alcohol ignites. The flame should subside after about 30 seconds, so there’s no need to worry. If you prefer, you can skip the flaming step; the cognac will still impart its flavor to the sauce.
7. Add the double cream to the pan and allow the sauce to simmer gently for another couple of minutes, stirring occasionally.
8. Season the sauce carefully with sea salt and freshly ground black pepper to taste. Remember that the pasta water is also salted, so adjust accordingly. A squeeze of lemon juice can brighten the flavors further.
9. While the sauce is simmering, add the tagliatelle pasta to the boiling salted water. If you’re using fresh pasta, it will only need about 3 minutes to cook. Dried pasta will need to be cooked according to the packet instructions – usually around 8-10 minutes, or until al dente (firm to the bite).
10. If your sauce has cooled down while the pasta is cooking, reheat it gently before proceeding.
11. Once the pasta is cooked, drain it in a colander, reserving a little bit of the pasta water.
12. Return the drained pasta to the pot in which it was cooked. Add the chopped parsley and toss well to combine.
13. Check the seasoning of the pasta and adjust if needed.
14. Divide the pasta onto serving plates and spoon the shrimp and tomato sauce generously over the top.
15. Serve immediately, instructing your guests to stir the pasta up in their bowl every so often to keep it moist and to ensure the sauce is evenly distributed.

Expert Tips & Tricks

• For a richer flavor, use homemade pasta. The texture and taste are unmatched.
• If the sauce becomes too thick, add a splash of the reserved pasta water to thin it out to your desired consistency. The starch in the pasta water will also help bind the sauce to the pasta.
• To enhance the sweetness of the tomato sauce, add a pinch of sugar while simmering.
• For a bolder garlic flavor, roast the garlic cloves before chopping and adding them to the pan.
• If you don’t have cognac, you can substitute it with dry sherry or white wine.

Serving & Storage Suggestions

Serve the tagliatelle immediately for the best flavor and texture. Garnish with a sprinkle of fresh parsley and a lemon wedge for an extra burst of freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the pasta and sauce in a pan over low heat, adding a splash of water or cream if needed to prevent it from drying out. Microwaving is also an option, but it may affect the texture of the pasta. Freezing is not recommended as the pasta and shrimp may become soggy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	35g	54%
Saturated Fat	20g	100%
Cholesterol	200mg	67%
Sodium	450mg	19%
Total Carbohydrate	60g	20%
Dietary Fiber	4g	16%
Sugars	5g	–
Protein	25g	50%

Variations & Substitutions

• Vegetarian: Omit the shrimp and add roasted vegetables such as zucchini, bell peppers, and eggplant to the sauce.
• Spicy: Add a pinch of red pepper flakes to the sauce for a touch of heat.
• Seafood Medley: Combine the shrimp with other seafood such as mussels, clams, or scallops for a more complex flavor profile.
• Gluten-Free: Use gluten-free tagliatelle pasta.
• Dairy-Free: Substitute the butter with olive oil and omit the cream. You can use a dairy-free cream alternative for a similar richness.

FAQs (Frequently Asked Questions)

Q: Can I use canned tomatoes instead of fresh tomatoes?
A: While fresh tomatoes are ideal for their brightness and sweetness, you can use canned tomatoes in a pinch. Opt for good-quality plum tomatoes and drain off any excess liquid before adding them to the pan.

Q: How can I prevent the shrimp from becoming overcooked and rubbery?
A: The key is to cook the shrimp quickly and gently. Don’t overcrowd the pan, and remove them from the heat as soon as they turn pink and opaque.

Q: What if I don’t have cognac?
A: You can substitute cognac with dry sherry or white wine. These will add a similar depth of flavor to the sauce.

Q: Can I prepare the sauce ahead of time?
A: Yes, the sauce can be prepared ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before adding the cooked pasta.

Q: How do I flame the cognac safely?
A: Make sure the cognac is warm, and use a long lighter or match to ignite it. Stand back as the alcohol ignites, and allow the flame to subside on its own. Never add the cognac near an open flame.

Final Thoughts

I hope this recipe brings a touch of Italian warmth to your kitchen, just as it does to mine. Whether you’re celebrating a special occasion or simply craving a comforting meal, this Tagliatelle with Simple Sweet Tomato Sauce and Shrimps is sure to delight. Feel free to experiment with variations and substitutions to make it your own. And most importantly, don’t forget to share your culinary creations with loved ones. Buon appetito!