Tagliatelle With Gulf Shrimp And Five Peppers

Name: Tagliatelle With Gulf Shrimp And Five Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups semolina flour; 6 eggs, beaten; 1/2 cup olive oil; 3 red bell peppers, cut into 1/4-inch strips; 2 yellow bell peppers, cut into 1/4-inch strips; 1 green bell pepper, cut into 1/4-inch strips; 4 garlic cloves, chopped; 4 pounds Gulf shrimp, shelled, deveined and butterflied; 2 cups Calamata olives, pitted and halved; 1/2 cup parsley, chopped; 3/4 cup basil; Freshly ground black pepper to taste; Red pepper to taste; Salt to taste; 1 cup grated Parmesan cheese

Servings: persons

4 cups semolina flour
6 eggs, beaten
1/2 cup olive oil
3 red bell peppers, cut into 1/4-inch strips
2 yellow bell peppers, cut into 1/4-inch strips
1 green bell pepper, cut into 1/4-inch strips
4 garlic cloves, chopped
4 pounds Gulf shrimp, shelled, deveined and butterflied
2 cups Calamata olives, pitted and halved
1/2 cup parsley, chopped
3/4 cup basil
Freshly ground black pepper to taste
Red pepper to taste
Salt to taste
1 cup grated Parmesan cheese

1
Place the flour on a large work surface, shape into a mound and make a well in the center.
2
Pour the eggs into the well and, with a fork or by using your fingers, start mixing the flour in a circular motion, gradually drawing the flour from the inside wall of the well.
3
When the eggs are fully incorporated, knead the dough for 10 minutes, until it is smooth and elastic.
4
Divide the dough into quarters.
5
Using a hand-cranked pasta machine, roll out each quarter to a one-eighth-inch thickness.
6
When the dough is thin enough, feed it through the broad cutting blades of the machine to make the tagliatelle.
7
Dry the pasta on a wooden rack for 15 minutes, or until ready to cook.
8
In a very large frying pan, heat one-quarter cup of the olive oil.
9
Saute the bell peppers and garlic until tender.
10
Add the shrimp and cook for four minutes, until barely done.
11
Add the olives, parsley, basil and black and red pepper.
12
Stir and remove from the heat.
13
Meanwhile, bring a large pot of lightly salted water to a boil.
14
Add the tagliatelle and cook until it is al dente, about two to three minutes.
15
Drain.
16
Toss the pasta with the remaining olive oil and the cheese.
17
Spoon the sauce over the top.
18
Serve immediately.

4493

kcal

Calories

422

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups semolina flour, 6 eggs, beaten, 1/2 cup olive oil, 3 red bell peppers, cut into 1/4-inch strips, and more.

Yes, Tagliatelle With Gulf Shrimp And Five Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!