Tagliatelle with Pancetta Shrimp and Roasted Tomatoes
Indulge in the luxurious flavors of Tagliatelle with Pancetta, Shrimp, and Roasted Tomatoes—an elegant yet approachable dish that’s perfect for weeknights or special occasions. Silky tagliatelle is tossed with crispy pancetta, succulent shrimp, and caramelized cherry tomatoes, creating a blend of smoky, sweet, and savory notes that capture the essence of Italian cuisine. The sauce, enriched with garlic, red pepper flakes, white wine, and butter, effortlessly coats every strand of pasta for a restaurant-worthy finish. Topped with fresh parsley and optional Parmesan cheese, this recipe delivers vibrant Mediterranean flavors in just 40 minutes. Perfect for a satisfying dinner that combines gourmet flair with comfort food warmth.
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Recipe Information
Ingredients
- 12 oz tagliatelle pasta
- 4 oz pancetta, diced
- 12 count large shrimp, peeled and deveined
- 1.5 cups cherry tomatoes
- 3 tbsp olive oil
- 3 count garlic cloves, minced
- 0.5 tsp red pepper flakes
- 0.25 cup dry white wine
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Preheat your oven to 400°F (200°C).
Spread the cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and black pepper. Roast for 15-20 minutes, or until the tomatoes are soft and slightly caramelized. Set aside.
Bring a large pot of salted water to a boil. Cook the tagliatelle according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-6 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
In the same skillet, add the shrimp. Cook for 1-2 minutes on each side until pink and opaque. Remove and set aside with the pancetta.
Reduce the heat to medium-low and add the minced garlic and red pepper flakes to the skillet. Sauté for 30 seconds, or until fragrant.
Deglaze the pan with the white wine, scraping any browned bits from the bottom. Let the wine simmer and reduce by half, about 2-3 minutes.
Stir in the roasted cherry tomatoes, pancetta, and shrimp. Add the butter and stir to combine, letting it melt into the sauce.
Toss the cooked tagliatelle into the skillet, gently mixing to coat the pasta with the sauce. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.
Stir in the chopped parsley and adjust the seasoning with salt and black pepper to taste.
Serve immediately, topped with freshly grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 5206 mg | 226% | |
| Total Carbohydrate | 125.1 g | 45% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 8.7 g | ||
| Protein | 105.4 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 905 mg | 70% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1646 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
