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)