Tagliolini with Shrimp and Lemongrass

Name: Tagliolini with Shrimp and Lemongrass
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Yield: 4
Ingredients: Egg Tagliolini pasta 7 oz; Shrimps (260 g cleaned) 1 lb; Extra virgin olive oil 2 tsp; Cherry tomatoes red and yellow 1 cup; Fine salt to taste; Garlic 1 clove; Brown sugar 1 tsp; Fresh chili pepper 1; Lemongrass stems 4; Fresh ginger to taste; Oregano to taste; Shrimp bisque (Fumetto di crostacei) (with shrimp scraps, lemon grass, carrot, onion) 4 ¼ cups

it es fr de br

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 10 min
Cook time: 14 min
Serving: 4
Cost: Low
Note + the preparation time for the broth

PRESENTATION

Tagliolini with shrimp and lemongrass is this awesome twist on your regular Italian shrimp pasta. You get these thin, eggy noodles—super popular in northern Italy, especially in Emilia-Romagna. But here’s the kicker: we're throwing in zesty, bright flavors from Southeast Asia. And lemongrass in pasta? Yeah, you heard right. It adds a fresh, lemony kick that really wakes up the whole dish. Perfect for festive occasions, like New Year’s Eve, for sure. Plus, the combo of shrimp and ginger gives it that special touch. And the tomatoes? Bring a bit of sweet juiciness. Seriously good.

The shrimp, by the way, stay so tender and just soak up all these bright flavors. It's like you’re zipping from the Italian coast to a bustling street market in Thailand—all from your dinner table. Here’s the thing: when it comes to fusion food, shrimp and lemongrass pasta nails the whole east-meets-west vibe. Instead of just olive oil and garlic, this shrimp tagliolini recipe uses lemongrass and ginger to deliver a bright and aromatic sensation, kinda like Christmas spices but lighter.

These days, in some parts of Italy, people are starting to add these Southeast Asian ingredients to their seafood pasta recipes, with really, really amazing results. The shrimp turn out moist and perfectly succulent, absorbing the subtle flavors of the sauce. Even if you're used to more Italian dishes, it’s cool to see how lemongrass can totally transform the vibe. If you enjoy experimenting, shrimp and lemongrass tagliolini offers a crisp, almost garden-fresh taste that stands out at any festive gathering. Pair it with a crisp white wine, and you’ve got a new favorite way to enjoy tagliolini with shrimp and lemongrass.

How to prepare Tagliolini with Shrimp and Lemongrass

To prepare tagliolini with shrimp and lemongrass, first clean the shrimp: remove the head and shell by gently pulling them off with your hands 1. Use a toothpick to remove the black vein on the back 2. Prepare about 1 quart of stock with the shrimp scraps, one carrot, one onion, and 2 stalks of lemongrass, and keep it warm (it will need to be boiling to cook the tagliolini). Cut the cherry tomatoes in half, both the yellow and the red ones 3.

In a pan, pour the oil, the peeled garlic clove, the chopped chili pepper 4, and the lemongrass stalks cut in half 5. Sauté for a few minutes and when they have released their aroma, remove them using kitchen tongs 6.

Add the cherry tomatoes to the pan and season with salt 7 and a teaspoon of brown sugar 8. Keep the heat high and when they wilt, add the cleaned shrimp 9,

they should cook for a maximum of one minute 10. Add the oregano leaves 11, grate a piece of ginger 12, toss everything together, and turn off the heat.

Cook the tagliolini in the boiling stock 13 and after 4 minutes, drain them directly into the pan. Toss them for a minute 14 and plate up. Decorate with fresh oregano and serve the tagliolini with shrimp and lemongrass while still hot 15.