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Fish, Classics and bistro fare

Garlic parsley shrimp with tagliatelle

Garlic parsley shrimp with tagliatelle is a sautéed pasta dish, serving 4, ready in 25 minutes, very easy to make, for €4.40 per person. The shrimp cook quickly in garlicky butter, then get tossed with tagliatelle and a splash of pasta water to pull everything together into a light sauce. Success depends on never letting the garlic brown and adding the parsley at the very end.

A quick dinner tonight, shrimp sautéed in garlic parsley butter over a nest of tagliatelle, ready in twenty minutes.

Garlic parsley shrimp with tagliatelle
Total time
25 min
Difficulty
Very easy
Cost per person
€4.40
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

This dish relies on simplicity, pink shrimp that sauté for a few minutes in garlic and chili butter, then fresh tagliatelle that soaks up that fragrant pan sauce. Chopped parsley and a squeeze of lemon juice bring a brightness that balances the richness of the butter. It smells amazing the moment it hits the pan, and it's best eaten the second it's ready.

This is the ideal dinner for a rushed weeknight, when you want something good without spending the whole evening cooking. Mon Chou suggests it just as easily for a family meal as for two people hosting without any fuss, kids tend to love shrimp sautéed in butter, especially served over pasta.

The ingredients

4 people

Fish counter

  • Peeled shrimp 500 g

Dairy

  • Fresh tagliatelle 400 g
  • Butter 60 g

Fruits and vegetables

  • Garlic 4 cloves
  • Parsley 8 sprigs
  • Lemon 1

Pantry

  • Espelette pepperoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish, Gluten, Lactose, Eggs

The step by step recipe

  1. Cook the tagliatelle in a large pot of salted boiling water. 4 min

    Fresh pasta cooks in just a few minutes, keep an eye on it.

  2. Chop the garlic and parsley.

    Crush the garlic with the flat of your knife, it chops in no time.

  3. Melt the butter in a skillet and sauté the shrimp with the garlic and chili. 4 min

    Don't let the garlic brown, it turns bitter.

  4. Drain the pasta, keeping a bit of cooking water, and add it to the skillet.

    Toss over high heat, the starchy water makes a silky sauce.

  5. Add the parsley and lemon juice, season with salt and pepper, and serve right away.

    Add the parsley at the very last moment to keep it fresh.

Our tips to get it right

  • Pick shrimp that are already peeled to save time, and pat them dry before adding them to the pan so they sear instead of releasing water.
  • Chop the garlic right before cooking, garlic chopped too early loses its flavor and can turn bitter faster once it hits the heat.
  • Keep the heat high for the last two steps, that's what lets the starchy pasta water bind the butter and the noodles together.

The variations

  • Swap the shrimp for scallops cut in half for a fancier version, cutting the cooking time to two minutes per side.
  • For a vegetarian version, replace the shrimp with sliced button mushrooms sautéed in the same garlic butter.
  • For kids in a hurry, serve the tagliatelle plain with just the garlic butter and parsley, and put the shrimp on the table separately.

What to serve it with

  • A green salad with lemon dressing
  • Bread to mop up the butter
  • A glass of dry white wine

Storage

Keep leftovers in the fridge in a sealed container for 1 to 2 days, shrimp don't keep well much longer than that. This dish doesn't freeze well, the pasta and shrimp turn mushy once thawed. Reheat gently in a skillet with a splash of water to loosen the sauce.

Questions about this dish

Can you use frozen shrimp for this recipe?

Yes, thaw the shrimp overnight in the fridge and pat them dry with a towel before cooking. If they're still wet, they'll release water and won't sear the same way.

Can you use dried pasta instead of fresh tagliatelle?

Yes, use about 320g of dried tagliatelle and cook it for 8 to 10 minutes instead of 4. Still save a ladle of pasta water, that's what binds the sauce.

Can you prep anything ahead of time?

You can chop the garlic and parsley a few hours ahead and keep them covered in the fridge. Avoid cooking the shrimp or pasta too early though, this dish tastes best straight out of the pan.

How do you know when the shrimp are done?

Shrimp are ready when they turn pink and opaque and curl into a loose C shape. If they curl all the way into a tight circle, they're overcooked and will turn rubbery.

How long does it take to make a garlic parsley shrimp with tagliatelle?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a garlic parsley shrimp with tagliatelle?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a garlic parsley shrimp with tagliatelle cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten, lactose, eggs. Always check the labels of the products you buy.

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