Tagliatelle & Shrimp In a Creamy Grana Padano Sauce

Name: Tagliatelle & Shrimp In a Creamy Grana Padano Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: U.S.A.
Ingredients: 1 lb tagliatelle pasta; 1 tsp salt (kosher); 3 Tbsp butter (salted); 2 garlic (cloves); 1/4 cup flour (all-purpose); 1 cup milk (cow); 1/2 cup heavy cream; 1/2 cup finely grated grana padano cheese; 1 lb large shrimp peeled and deveined; 1/2 teaspoon paprika smoked (powder); 1/2 teaspoon garlic (powder); 1/2 tsp black pepper (fine); 1 tsp salt (kosher); 1/2 cup chopped parsley (fresh)

21 reviews

Recipe courtesy ofChef Ramin Ganeshram

WHAT IS TAGLIATELLE AND SHRIMP IN GRANA PADANO?

This recipe is a riff on Fettuccini Alfredo using the slightly wider tagliatelle pasta—we used an al bronzo pasta from Italy. Instead of Parmesan cheese (that is customary for Alfredo sauce) we used Grana Padano which has a nice bite. At the end we added pan-seared shrimp but you could use chicken too. This is a great weekday dinner—creamy and comforting for a chilly night. If you want to know more about the differences between Parmesan and Grana Padano, check out Food Fight! Grana Padano Vs. Parmesan Reggiano.

SUGGESTIONS WHEN MAKING TAGLIATELLE AND SHRIMP IN GRANA PADANO?

Cooking the Pasta

In traditional Italian cuisine the pasta is the last ingredient you cook. Take it straight out of the water, mix into your sauce and serve piping hot! If your sauce is already too thick, you can briefly rinse the pasta before adding it to the sauce. This removes the starch residue from the tagliatelle which thickens your sauce a bit. But rinsing will also cool down your pasta as well so be careful.

Aren’t Cheese and Seafood a Bad Idea?

I don’t know who started this urban myth but no, it is not. Italian cuisine has some traditions that carry on to this day, but the French have pretty much debunked this superstition. For a good article on this topic click here!

WHAT PAIRS WELL WITH TAGLIATELLE AND SHRIMP IN GRANA PADANO?

This is a very friendly recipe for most dry white wines and sparkling beverages. While this dish is pretty neutral overall, be a bit careful on red wines. A strong one can easily overpower the flavors of this dish. For food pairings, serve with a nice, light soup or salad. Stay away from other foods that are high in starch or fat. (written by Chef Stef)

Yield:	servings



Difficulty:	Medium Recipes
Serving Size	1/8 of recipe (almost 1 cup)
Calories	360 cal
Fat Content	14 g

Ingredients

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Directions

1Make the pasta according to package directions, being sure you have enough water, 4 to 6 quarts per pound of pasta. Bring pasta to rolling boil and add adequate salt, about one tablespoon.
2While the pasta is cooking, make the sauce: Melt the butter in a large saucepan over medium heat and add the garlic. Fry for 1 minute and then add the flour. Whisking constantly, cook the flour and butter mixture for 2 minutes.
3Pour in the milk slowly while whisking and lower heat to medium-low. Add the cream and whisk well. Simmer the sauce for 2 minutes and then add the grated pecorino cheese. Whisk well until the mixture is smooth and thick, about 2 minutes. Set aside.
4Make the shrimp: Heat a medium sauté pan over medium heat and add the olive oil. Season the shrimp with garlic powder, paprika, salt and pepper and add to pan. Fry on both sides until the shrimp turns pink, about 6 to 7 minutes. Remove from heat and set aside.
5Drain cooked tagliatelle and add return to the pot. Pour the cream sauce over it and toss well. Stir in the shrimp.
6Arrange the pasta and shrimp on a platter and garnish generously with chopped parsley. Serve hot.

WHAT IS TAGLIATELLE AND SHRIMP IN GRANA PADANO?

SUGGESTIONS WHEN MAKING TAGLIATELLE AND SHRIMP IN GRANA PADANO?

Cooking the Pasta

Aren’t Cheese and Seafood a Bad Idea?

WHAT PAIRS WELL WITH TAGLIATELLE AND SHRIMP IN GRANA PADANO?

servings

Ingredients

Directions

1 ) Make the pasta according to package directions, being sure you have enough water, 4 to 6 quarts per pound of pasta. Bring pasta to rolling boil and add adequate salt, about one tablespoon.

2 ) While the pasta is cooking, make the sauce: Melt the butter in a large saucepan over medium heat and add the garlic. Fry for 1 minute and then add the flour. Whisking constantly, cook the flour and butter mixture for 2 minutes.

3 ) Pour in the milk slowly while whisking and lower heat to medium-low. Add the cream and whisk well. Simmer the sauce for 2 minutes and then add the grated pecorino cheese. Whisk well until the mixture is smooth and thick, about 2 minutes. Set aside.

4 ) Make the shrimp: Heat a medium sauté pan over medium heat and add the olive oil. Season the shrimp with garlic powder, paprika, salt and pepper and add to pan. Fry on both sides until the shrimp turns pink, about 6 to 7 minutes. Remove from heat and set aside.

5 ) Drain cooked tagliatelle and add return to the pot. Pour the cream sauce over it and toss well. Stir in the shrimp.

6 ) Arrange the pasta and shrimp on a platter and garnish generously with chopped parsley. Serve hot.

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