Tagliolini With Radicchio And Shrimp

Total Time
40 minutes
Rating
3(10)
Comments
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Ingredients

Yield:4 servings
  • Salt
  • ½cup fish stock
  • ½cup chicken stock
  • ½cup dry white wine
  • 3tablespoons extra virgin olive oil, plus oil for baking dish, optional
  • 2medium heads radicchio, 10 to 12 ounces, cored and shredded
  • 24medium shrimp, shelled, deveined and cut in two lengthwise
  • 12ounces fresh tagliolini noodles
  • 1tablespoon unsalted butter
  • Freshly ground black pepper
  • 1tablespoon finely chopped flat-leaf parsley leaves
  • Freshly grated Parmigiano-Reggiano
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

549 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 66 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 18 grams protein; 632 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil for pasta. Place stocks and wine in a small saucepan, and reduce to ½ cup.

  2. Step 2

    Heat oil in a large, heavy skillet. Add radicchio, and sauté over medium heat, stirring, until it wilts. Add shrimp, and cook a minute or two, until radicchio is tender and shrimp just turn pink. Remove from heat.

  3. Step 3

    Add tagliolini to boiling water, and cook about 3 minutes. Drain, reserving about a half cup cooking water. Transfer pasta to skillet with radicchio and shrimp. Toss. Add butter and reduced stock mixture, return to heat, cook and toss a few minutes more. Moisten with cooking water if needed. Season to taste with salt and pepper. Add parsley.

  4. Step 4

    Serve at once with grated cheese on top or transfer to an oiled baking dish and dust with cheese. Lightly brown under preheated broiler.

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Credits

Adapted from Remi

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