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Creamy tomato garlic shrimp tagliatelle topped with shrimp and fresh parsley in a skillet

Ultra-Creamy Tomato Garlic Shrimp Tagliatelle

Juicy garlic-glazed shrimp and silky tagliatelle tossed in a rich homemade tomato cream sauce with Parmigiano-Reggiano and fresh parsley.
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Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp cooked separately
  • 12 oz tagliatelle pasta
  • 6 medium ripe plum tomatoes halved lengthwise
  • 1/2 medium white onion finely chopped
  • 3 cloves fresh garlic minced
  • 2 tbsp extra virgin olive oil divided
  • 1 cup heavy cream
  • 1/2 cup Parmigiano-Reggiano finely grated
  • 1/4 cup fresh parsley chopped, plus more to finish
  • salt to taste
  • freshly cracked black pepper to taste
  • all garlic-butter pan juices from the cooked shrimp amount varies

Method
 

  1. Heat olive oil in a cast-iron skillet. Add the plum tomatoes cut-side down, then add the chopped onion and minced garlic.
  2. Cover and cook until the tomatoes soften and their skins blister. Remove the skins, season with black pepper, then mash the tomatoes into a thick rustic sauce.
  3. Pour heavy cream into the bubbling tomato base. Add grated Parmigiano-Reggiano and chopped parsley, then stir until the sauce becomes smooth, creamy, and blush pink.
  4. Cook the tagliatelle in salted boiling water until al dente, then transfer it directly into the simmering rosa sauce.
  5. Drizzle the pasta with olive oil, then add the separately cooked garlic-glazed shrimp along with their reserved pan juices.
  6. Toss and fold everything together until the tagliatelle is completely coated in the thick, glossy, cheesy tomato cream sauce.
  7. Finish with fresh parsley and serve immediately while the sauce is hot, creamy, and clinging to every ribbon.

Notes

Chef’s tip: Toss the tagliatelle directly in the simmering sauce before serving so the creamy Parmesan sauce clings to every ribbon.
Recipe note: The supplied directions add sautéed garlic-glazed shrimp and their garlic-butter pan juices at the end, but do not include separate shrimp-cooking instructions. Have the cooked shrimp and reserved pan juices ready. Ingredient amounts were estimated because the source recipe did not provide measurements.