Wine tagliatelle with shrimp and tomato-peanut paste

Total time: 25 Min.
Active time: 10 Min.
Difficulty: 1
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for 1 Serves


  • tagliatelle with Piedmont Barolo wine with whole-wheat semolina 100 Gram 100 Gram tagliatelle with Piedmont Barolo wine with whole-wheat semolina 100 Gram
  • tiger shrimp 10 Piece 10 Piece tiger shrimp 10 Piece
  • fresh lemon juice  At discretion  At discretion fresh lemon juice At discretion
  • salt  At discretion  At discretion salt At discretion
  • pepper  At discretion  At discretion pepper At discretion
  • oregano  At discretion  At discretion oregano At discretion
  • rosemary  At discretion  At discretion rosemary At discretion
  • garlic 0.25 Clove 0.25 Clove garlic 0.25 Clove
  • oil 0.5 Teaspoon 0.5 Teaspoon oil 0.5 Teaspoon

For the paste:

  • tomatoes 1 Piece 1 Piece tomatoes 1 Piece
    (fresh, big)
  • dried tomatoes 8 Piece 8 Piece dried tomatoes 8 Piece
    (8-10 pieces, from olive pickle)
  • tomato paste 1 Teaspoon 1 Teaspoon tomato paste 1 Teaspoon
    (flat spoon)
  • olive from dried tomatoes 1 Teaspoon 1 Teaspoon olive from dried tomatoes 1 Teaspoon
  • walnuts  At discretion  At discretion walnuts At discretion
  • fresh basil  At discretion  At discretion fresh basil At discretion
  • chili powder 1 Pinch 1 Pinch chili powder 1 Pinch
    (a small pinch)
  • salt 1 Pinch 1 Pinch salt 1 Pinch
    (a small pinch)
  • balsamic vinegar  At discretion  At discretion balsamic vinegar At discretion
  • honey 0.33 Teaspoon 0.33 Teaspoon honey 0.33 Teaspoon


You've changed the number of portions - include changes in directions!


  • 1.

    Thawed shrimps, in a small bowl, mix with lemon juice, salt, pepper, oregano, rosemary, oil and the crushed garlic, so that they are all thoroughly covered with spices.

  • 2.

    Set aside for some time.

  • 3.

    Preheat oven to 200 degrees.

  • 4.

    Bake shrimps uncovered on the baking paper for about 6 minutes.

  • 5.

    Cook pasta al dente according to directions on package.

  • 6.

    Throw into blender blanched and peeled tomato cut into pieces, dried tomatoes drained in a sieve and cut into pieces, olive oil, chopped basil (leave a few leaves for decoration), crushed walnuts, chili, salt, honey, concentrate and balsamic vinegar.

  • 7.

    Blend everything.

  • 8.

    Hot pasta throw into a bowl.

  • 9.

    Throw in the baked shrimps (leaving two for decorations), pour the walnut-tomato paste and quickly stir.

  • 10.

    Put on a plate (preferably deep), garnish with shrimps and with basil, serve immediately.


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