Shrimp Tagliatelle with Tomato Sauce

1. 1

   Cook the Pasta

   Bring a large pot of salted water to a boil. Add 200g of tagliatelle pasta and cook according to package directions, about 8-10 minutes, until al dente. Drain the pasta, reserving about 60ml of pasta water.

2. 2

   Sauté Aromatics

   Heat 30ml of olive oil in a large skillet over medium heat (350°F/175°C). Add 50g of chopped onion and cook for 2-3 minutes until softened. Add 2 cloves of minced garlic and cook for another minute until fragrant.

3. 3

   Add Tomatoes and Seasoning

   Pour in 300g of canned crushed tomatoes. Stir in 5g of dried oregano, 5g of dried basil, 5g of salt, and 3g of black pepper. Bring the sauce to a simmer and cook for 15-20 minutes, stirring occasionally, until slightly thickened.

4. 4

   Cook the Shrimp

   While the sauce simmers, add 200g of peeled and deveined shrimp to the skillet. Cook for 3-5 minutes, until the shrimp turns pink and opaque, stirring occasionally to ensure even cooking.

5. 5

   Combine Pasta and Sauce

   Add the cooked tagliatelle pasta to the skillet with the tomato sauce and shrimp. Toss to coat the pasta evenly with the sauce. If the sauce is too thick, add a little of the reserved pasta water to reach the desired consistency.

6. 6

   Serve

   Divide the shrimp tagliatelle among plates. Sprinkle each serving with 30g of grated Parmesan cheese. Serve immediately.

7. 7

   Garnish (Optional)

   Garnish with fresh basil leaves for added flavor and visual appeal.

• •200g tagliatelle pasta
• •200g shrimp, peeled and deveined
• •300g canned crushed tomatoes
• •30ml olive oil
• •50g onion, chopped
• •2 cloves garlic, minced
• •5g dried oregano
• •5g dried basil
• •30g Parmesan cheese, grated
• •5g salt
• •3g black pepper

Nutritional values can vary based on the amount of Parmesan cheese and olive oil used. Shrimp is a good source of lean protein and omega-3 fatty acids, beneficial for heart health. For a lower-calorie option, reduce the amount of olive oil or use whole wheat pasta. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.