Tagliatelle With Gulf Shrimp And Five Peppers
Published October 28, 1989
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
THE TAGLIATELLE
4 cups semolina flour
6 eggs, beaten
THE SAUCE
½ cup olive oil
3 red bell peppers, cut into ¼-inch strips
2 yellow bell peppers, cut into ¼-inch strips
1 green bell pepper, cut into ¼-inch strips
4 garlic cloves, chopped
4 pounds Gulf shrimp, shelled, deveined and butterflied
2 cups Calamata olives, pitted and halved
½ cup parsley, chopped
¾ cup basil
Freshly ground black pepper to taste
Red pepper to taste
Salt to taste
1 cup grated Parmesan cheese
Nutritional analysis per serving (10 servings)
57 grams carbs; 398 milligrams cholesterol; 646 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 22 grams fat; 5 grams fiber; 973 milligrams sodium; 55 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the flour on a large work surface, shape into a mound and make a well in the center. Pour the eggs into the well and, with a fork or by using your fingers, start mixing the flour in a circular motion, gradually drawing the flour from the inside wall of the well. When the eggs are fully incorporated, knead the dough for 10 minutes, until it is smooth and elastic.
- Step 2
Divide the dough into quarters. Using a hand-cranked pasta machine, roll out each quarter to a one-eighth-inch thickness. When the dough is thin enough, feed it through the broad cutting blades of the machine to make the tagliatelle. Dry the pasta on a wooden rack for 15 minutes, or until ready to cook.
- Step 3
In a very large frying pan, heat one-quarter cup of the olive oil. Saute the bell peppers and garlic until tender. Add the shrimp and cook for four minutes, until barely done. Add the olives, parsley, basil and black and red pepper. Stir and remove from the heat.
- Step 4
Meanwhile, bring a large pot of lightly salted water to a boil. Add the tagliatelle and cook until it is al dente, about two to three minutes. Drain. Toss the pasta with the remaining olive oil and the cheese. Spoon the sauce over the top. Serve immediately.
Private Notes
Comments
This is the first recipe I’ve encountered with no reviews! If you’re put off by the notion of making pasta, buy it instead, as I did. The sauce is more of a separate dish. Because the pasta is tossed in olive oil and cheese, there’s no need to have the shrimp be saucy. Next time I will play with the proportions—I made a quarter of the recipe but two medium peppers was not enough. The herbs were great but the seasoning should be ramped up. Consider that the recipe is from 1989 and adjust.