Tagliatelle with shrimp and wild garlic pesto

Contributed by

Andrea Gyányi

I love the customs and traditions in our life. I consider it important to nurture and pass them on to our children. I feel that the family gatherings and celebrations (e.g. birthdays, Christmas or Mot...

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Tagliatelle with shrimp and wild garlic pesto

Oven-baked pasta with shrimp, wild garlic, basil, parmesan and lemon. What do you need for happiness?
Servings 3
Prep Time 10 mins
Cook Time 10 mins


  • 350 g shrimp (purified weight)
  • 50 ml white wine
  • 250 g tagliatelle
  • 100 g wild garlic pesto
  • 3 pieces of 38 x 38 cm baking paper
  • Kitchen cord for tying
  • For serving: pesto, fresh basil leaves, grated parmesan, lemon and some good quality white wine


  • Preheat the oven to 190 degrees.
  • Soak any moisture off the shrimp with a paper towel, then stir them with the wine and set aside.
  • Cook the pasta, and mix it with the pesto while still warm.
  • Arrange the pasta on the pieces of baking paper, place the shrimps on top (wine is not needed), salt and pepper, then tie the packs with kitchen cord.
  • Place on a baking tray and bake them for 10 minutes.
  • When done, gently expand it, add a little more pesto and a few basil leaves as a garnish, grate parmesan on it and squeeze lemon on it. Oh, and the wine! Don't forget it!
Course: Main
Cuisine: Italian

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