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Shrimp pasta

Prep-time Bake-time
5 min 40 min
4 people


  • 70ml Chorio organic olive oil
  • 6 foodhaus Shrimps Head-On whole 16/20
  • 800g foodhaus Shrimps raw peeled 21/25
  • Maldon sea salt
  • Maldon black pepper
  • 150g Ardo shallots
  • 1 tbsp Ardo diced garlic
  • ½ tsp chilli flakes
  • 1 tbsp tomato paste
  • 150ml white wine
  • 400g Pelargos chopped tomatoes
  • 200g Pelargos Classic diced tomatoes
  • 1/2 cup parsley, finely chopped
  • 500g Agnesi Tagliatelle


Put half of the olive oil in a large pan or saucepan. Sauté the whole shrimps over medium-high heat until they turn brown. Transfer them to a plate.

Season the peeled shrimps with salt and pepper and sauté them in the pan in two portions. Once they get colored on both sides, take them out on a plate.

Put the rest of the olive oil in the pan and sauté the onions, garlic and chili flakes. When the onion softens and gets a little colored, add the tomato paste. Stir to bring to a boil and add the white wine. Let the alcohol evaporate for 1 minute. Add the chopped tomatoes, the Classic diced tomatoes and half of the parsley. Season with salt and pepper.

Put all the shrimps back in the pan. Simmer for 5-6 minutes until the sauce sets.

Meanwhile, boil the tagliatelle in plenty of salted water for 2 minutes less than the time indicated on the package. Drain and place in the pan along with the sauce and the shrimps. Stir well to bring everything to a boil for 2 minutes.

Transfer the pasta to a serving platter. Sprinkle with extra parsley if desired and serve immediately.  Enjoy!