Dueling Tagliatelle with Shrimp

Recipe Courtesy of Michael Anthony's | Hilton Head, SC

Serves 4


½ lb. spinach pasta
½ lb. sundried tomato pasta
2 Tablespoons butter
½ cup shallots, julienned
1 clove garlic, cut into thin slices
8 large fresh local shrimp
¼ cup shrimp stock
¼ cup white wine
1 oz lemon juice
Pinch of salt


Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. Drain and add to sauce.  In a hot pan, sauté shaved garlic and julienned shallots in 1 Tablespoon unsalted butter for 2 to 3 minutes. Season local shrimp with salt and pepper and add to pan. Sauté for 2 minutes. Deglaze the pan with white wine, shrimp stock and lemon juice. Remove shrimp and set aside. Continue to cook sauce for another minute to reduce. Add the remaining butter, incorporate into the sauce and season with salt and pepper. Add the cooked pasta to the sauce, toss thoroughly to incorporate. To serve, place pasta on serving plates and top with the shrimp hooked together.

Wine Pairing: Dollarhide Estate Vineyard Sauvignon Blanc

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