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Tiger Shrimp Tagliolini in Rustic Rosée Sauce

with Baby Arugula & Cherry Tomato Salad

Cooking time

35 minutes




780 /serving

Taglioni is the love child of spaghetti and tagliatelle, and it’s perfect for those moments when you want something super twirlable with a little heft. It lends itself beautifully to being wound around a juicy tiger shrimp with lashings of creamy rosée sauce made from cherry tomatoes and sweet roasted pepper strips. This elegant pasta dish is bright, lemony, savoury and looks fancy enough to impress a date. Serve it with a green salad on the side and a sprinkling of lemon zest.

We will send you:

  • 340g Tiger shrimp
  • 140g Cherry tomatoes
  • 90g Baby arugula (or baby spinach)
  • 1 Bunch of basil
  • 2 Garlic cloves
  • 1 Lemon
  • 45ml Tomato paste
  • 30g Vegetable demi-glace
  • 1 Roasted red pepper
  • 225g Fresh tagliolini
  • 45ml Heavy cream
  • 10g Rosé sauce spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper)

Contains: Egg, Milk, Shellfish, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Olive oil
Salt & pepper
Total Fat
36 g
Saturated Fat
9 g
1930 mg
Total Carbs
77 g
6 g
42 g
9 g
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Mise en place
Bring a medium pot of salted water to a boil. Thinly slice the roasted red pepper crosswise. Halve the cherry tomatoes. Zest and juice the lemon. Mince the garlic. Pick the basil leaves off the stems.
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Cook the shrimp
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Pat the shrimp dry with paper towel; season with ½ the spice blend and S&P. Add the shrimp* in a single, even layer and cook, 2 to 3 minutes per side, until opaque and cooked through. Transfer to a plate and set aside. Reserve the pan.
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Cook the pasta
While the shrimp cooks, add the pasta to the boiling water, separating the strands with your hands as you add them. Cook, stirring occasionally, 1 to 3 minutes or until just shy of al dente (still slightly firm to the bite). Reserving ½ a cup of the cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside.
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Cook the sauce
In the reserved pan, heat a drizzle of oil on medium. Add the garlic, tomato paste and remaining spice blend. Cook, stirring frequently, 30 sec. to 1 min., until the tomato paste is dark red. Add the roasted peppers, ½ the cherry tomatoes, up to ½ the lemon juice (to taste) and ½ the basil leaves. Cook, stirring occasionally, 2 to 3 min., until the tomatoes are softened. Add the demi-glace and ¼ cup water (double for 4 portions); season with S&P. Bring to a simmer and cook, stirring frequently, 3 to 4 min. (5 to 6 min. for 4 portions) or until the liquid has reduced. Add the cream and season with S&P to taste. Cook, 1 to 2 min., until thickened.
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Make the salad
While the sauce cooks, in a large bowl, combine the remaining basil leaves (roughly chop before adding), as much of the remaining lemon juice as you’d like and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste. Add the arugula and the remaining cherry tomatoes; toss to combine.
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Finish the pasta & serve
To the pan of sauce, add the pasta and shrimp. Cook, stirring frequently, 1 to 2 minutes, until thoroughly combined; season with S&P to taste. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency. Divide the finished pasta between your plates. Garnish with as much of the lemon zest as you’d like. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.