Best 4 Tomato And Seafood Tagliatelle Recipes

TAGLIATELLE WITH ROCK SHRIMP, CORN AND BURST CHERRY TOMATOES

Steps:

• Preheat a grill or broiler. Grill or broil the corn until it is dark brown on all sides. Cut the kernels off the cob and reserve. Once the kernels have been removed from the cob, run your knife along the cob to get any residual pieces of the kernels. Reserve.
• Coat a large wide pot, over medium-high heat, with olive oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and is very aromatic, remove it from the pan and discard. Toss in the cherry tomatoes and roll them around in the oil. Add 1 cup of stock and season with salt. Reduce the heat to medium and let the tomatoes cook until they start to burst and give off their juices. This will take about 8 to 10 minutes.
• Bring a large pot of well-salted water to a boil over medium heat.
• Add the corn kernels to the pot with the tomatoes. Stir to combine and add 1/2 cup of stock if the liquid level is very low.
• Drop the pasta into the boiling water and cook for 2 to 3 minutes, or longer if using dried pasta. Toss the shrimp into the pot with the tomatoes and stir to combine.
• Drain the pasta from the cooking water, reserving 1/2 cup water, and toss immediately into the pot with the tomato mixture. Add in 1/2 cup of the pasta cooking water, if needed. Toss vigorously to combine. Remove from the heat and give a drizzle of high quality finishing oil and a sprinkling of grated Parmesan. Transfer to a serving bowl or platter and serve immediately.
• It's summer in a bowl!

TAGLIATELLE WITH SHRIMP, ZUCCHINI AND CHERRY TOMATOES

Steps:

• Bring a large pot of well-salted water to a boil over medium heat.
• Coat a large, wide pot set over medium-high heat with olive oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and very aromatic, remove from the pan and discard. Toss in the tomatoes, zucchini and onions and roll them around in the oil. Add 1 cup of the stock and season with salt. Reduce the heat to medium and cook until the tomatoes start to burst and give off their juices, 8 to 10 minutes. Add 1/2 cup more stock if the liquid level is very low.
• Drop the tagliatelle into the boiling water and cook for 2 to 3 minutes. Toss the shrimp into the pot with the tomatoes and stir to combine. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and then toss the pasta immediately into the pot with the tomato mixture. Add in the reserved cooking water, if needed. Toss vigorously to combine. Remove from the heat and drizzle some finishing oil over the top, then add the Parmesan and a sprinkling of fresh oregano to garnish. Transfer to a serving bowl or platter and serve immediately.
• Place the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour about 8-inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, a pinch of salt and 1 to 2 tablespoons water.
• Using a fork, beat the eggs together with the olive oil, water and salt. Then begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together as a homogeneous mixture, THEN you can start kneading.
• When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch, but not to tear, the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take 8 to 10 minutes for an experienced kneader and 10 to 15 minutes for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate.
• To roll out the pasta, you need to run the dough through a pasta roller a bunch of times to get it long and thin. To start, cut off about a quarter of the dough, keeping the rest wrapped up so it doesn't dry out. Squish the dough to flatten it. Run the dough through the pasta roller starting on the widest setting, number 1. Then dust the dough with flour, fold it into thirds, and put the dough through this setting two more times. If the dough ever feels sticky or tacky, dust with flour. Now adjust the setting to number 2 and repeat the process again, changing the setting each time until the dough reaches the desired thickness. Once the dough is rolled out, be sure to keep the pasta covered so it doesn't dry out. Repeat this process with the remaining dough, then cut the dough to the desires pasta shape.

20-MINUTE SEAFOOD PASTA

Steps:

• Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
• Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.

TAGLIATELLE WITH A SIMPLE SWEET TOMATO SAUCE AND SHRIMPS

Steps:

• Blanch and skin the tomatoes (score tomatoes with one or more criss cross, plunge into boiling water for ca 30s until skin begins to peel away, cool in cold water, remove skin).
• Half tomatoes and chop into small pieces.
• Put a pan of salted water on to heat for the pasta.
• Put the butter and olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes.
• Add the booze and allow to flame if you like. If you want to flame it, it helps when the booze is warm. The flame should go out after about 30seconds, so don't worry.
• Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat.
• Season the sauce carefully.
• Put the pasta into the boiling water - fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions.
• If your sauce has cooled down then reheat it now.
• When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked.
• Check the seasoning, then divide on to your serving plates with the sauce on top.
• Serve straight away, telling your guests to stir the pasta up in their bowl every so often to keep the pasta moist.
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• Crumble over a little ricotta or feta cheese - just a little bit - both of these cheeses have a nice texture, go really well with prawns and make it look great.
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• A handful of spinach added at the end gives a nice vibe - the heat will wilt it into the sauce.
• Or this____________________________________.
• You can use tinned tomatoes for this dish but you won't get the freshness or lightness you get from fresh tomatoes.