Tagliolini With Radicchio And Shrimp
Published March 2, 2004
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
Salt
½ cup fish stock
½ cup chicken stock
½ cup dry white wine
3 tablespoons extra virgin olive oil, plus oil for baking dish, optional
2 medium heads radicchio, 10 to 12 ounces, cored and shredded
24 medium shrimp, shelled, deveined and cut in two lengthwise
12 ounces fresh tagliolini noodles
1 tablespoon unsalted butter
Freshly ground black pepper
1 tablespoon finely chopped flat-leaf parsley leaves
Freshly grated Parmigiano-Reggiano
Nutritional analysis per serving (4 servings)
66 grams carbs; 129 milligrams cholesterol; 549 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 21 grams fat; 4 grams fiber; 632 milligrams sodium; 18 grams protein; 3 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
Bring a large pot of salted water to a boil for pasta. Place stocks and wine in a small saucepan, and reduce to ½ cup.
- Step 2
Heat oil in a large, heavy skillet. Add radicchio, and sauté over medium heat, stirring, until it wilts. Add shrimp, and cook a minute or two, until radicchio is tender and shrimp just turn pink. Remove from heat.
- Step 3
Add tagliolini to boiling water, and cook about 3 minutes. Drain, reserving about a half cup cooking water. Transfer pasta to skillet with radicchio and shrimp. Toss. Add butter and reduced stock mixture, return to heat, cook and toss a few minutes more. Moisten with cooking water if needed. Season to taste with salt and pepper. Add parsley.
- Step 4
Serve at once with grated cheese on top or transfer to an oiled baking dish and dust with cheese. Lightly brown under preheated broiler.
Private Notes