Shrimp Tagliatelle with Tomato Vermouth Sauce
A simple and refined summer dish, ready in under 30 minutes. Featuring Argentine shrimp, peeled tomatoes, and a hint of white vermouth.
Simplicity at its best!
I love the flavor blend of vermouth, shrimp, and chili flakes—it’s like a little taste of the Amalfi Coast in every bite!
Why make this recipe?
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Simple yet flavorful homemade sauce: Fresh tomatoes simmered to a silky texture and authentic taste, no jarred sauce needed.
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Easy technique for a pro-level result: Blanching the tomatoes and deglazing with vermouth adds an elegant touch anyone can master.
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Few ingredients, big flavor: A minimalist recipe focused on bold, well-balanced tastes.
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Versatile dish: Perfect for a quick weeknight dinner or an impressive main course when hosting.
Using a small knife, score the tomatoes and bring a large pot of water to a boil. Blanch the tomatoes for about 30 seconds, remove, and let cool on a plate.
Peel the tomatoes and roughly chop them.
Heat olive oil over medium heat in a large pan. Add the crushed red pepper flakes and cook for 30 seconds. Add the shrimps and vermouth, cooking for one minute. Remove the shrimps, then add the tomatoes. Cover and simmer for about 10 minutes. Meanwhile, cook the pasta in salted water and add it directly to the skillet with the shrimp. Season with salt and pepper, and stir in the basil if using.
Serve in pasta bowls, garnished with lemon zest, a drizzle of olive oil, and freshly ground pepper. SO good.
Bon appetit and enjoy!
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