seafood

taglierini with a simple sweet tomato sauce and shrimps

servings
4

method

Taglierini is a similar shape to fettuccine or egg noodles and lends itself well to creamy, buttery or light tomato-based sauces and especially little seafood numbers like this one. Feel free to use tagliatelle as well.

Blanch and skin the tomatoes, then halve them and chop into small pieces.

Put a pan of salted water on to heat for the pasta. Put the butter and a couple of lugs of olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes. Add the booze and allow to flame if you like. (The flame should go out after about 30 seconds, so don’t worry!) Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat. Season the sauce carefully with salt, pepper and the lemon juice.

Put the pasta into the boiling water — fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions. If your sauce has cooled down then reheat it now. When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked. Check the seasoning, then divide on to your serving plates with the sauce on top. Serve straight away, telling your guests to stir the pasta up in their bowls every so often to keep the pasta moist.

Try this: Crumble over a little ricotta or feta cheese – just a little bit – both of these cheeses have a nice texture, go really well with prawns and make it look great.

And this: A handful of spinach added at the end gives a nice vibe — the heat will wilt it into the sauce.

Or this: You can use tinned tomatoes for this dish but you won’t get the freshness or lightness that you get from fresh tomatoes.

• from Jamie's Kitchen

ingredients

• 8 plum tomatoes
• sea salt and freshly ground black pepper
• 2 good knobs of butter
• extra virgin olive oil
• 300g (10&1/2 oz) small peeled prawns or shrimps
• 1 clove of garlic, peeled and finely chopped
• zest and juice of 1 lemon
• 2 shots of Vecchia Romana or Cognac
• 142ml pot double cream
• 400g/14oz fresh or dried taglierini
• 1 large handful of fresh parsley, roughly chopped

share this page

Pin It

keep up-to-date

daily recipe rss

new recipe rss

tried this recipe or a similar one? share your tips...

1. by john valdes on Wed 11 Apr 2012 @ 09:49

What is a good sub for Cognac as liquor is "hard" to get here in Dubai.<br />

2. by London Lady Killer on Sat 20 Aug 2011 @ 04:21

This is a proven concept. The perfect Lady Killer menu. It has never failed.

3. by Bernd Runge on Mon 04 Jul 2011 @ 01:18

Oh ure so great!!! Thanx for all ure inspiration.

4. by Oli on Mon 30 May 2011 @ 00:01

We adapted this to make it a veggie recipe, sticking with the creamy tomatoey concept but in the end changing most of the ingredients/adding new ones. We used red peppers, red onions (both finely chopped), the blanched and chopped plum tomatoes as in the original, a big dollop of good sweet chili sauce, garlic and plenty of Mascarpone cheese rather than double cream, topped off with the parsley. It was absolutely lovely.

5. by SuzShea on Wed 04 Nov 2009 @ 11:16

Can anyone help me with a wine paring for this dish? thanks, suzanne

6. by GiwiGanz on Thu 20 Aug 2009 @ 03:04

This was really easy - and delicious. Used fettucini instead of tag pasta, and used a nice bourbon for the spirits. Excellent!

7. by jamie on Wed 08 Jul 2009 @ 13:44

i used this 1 on my menu at work went down a treat thanks jamie just keep posting great recipies like that im jamie aswell just need help on my cofidence

8. by Dan on Thu 02 Jul 2009 @ 03:42

This dish is excellent! Very quick and easy!

9. by Alberto on Fri 19 Jun 2009 @ 17:16

Very nice indeed. I like experimenting so I added some fresh edamame beans & red chillies for extra edge... the result was excellent ! enjoy

10. by Sarah W on Sun 10 May 2009 @ 18:50

This was absolutely gorgeous! I had to use tinned plum tomatoes instead of fresh ones though as I visited 2 big chain supermarkets and neither sold fresh plum tomatoes. Still very nice regardless =)

11. by Veronica Bayer on Wed 08 Apr 2009 @ 04:13

the man is a genius...

This recipe is soooooo good, my guests could not stop licking the plates!!!

Leave the guests, I could not stop licking my plate.. delicious..

12. by Lyn on Thu 22 Jan 2009 @ 03:27

I'm going to try this recipe tommorrow night. Sounds divine.

I wonder if Jamie Oliver reads this blog and just laughs at the discussion content. I did. lol

13. by Helena on Thu 01 Jan 2009 @ 18:16

I tried this recipe and everyone enjoyed it.
It was easy to cook, it was ready quickly and it tasted marvelously!
Congrats Jamie

14. by Lamia on Wed 23 Jul 2008 @ 02:15

correction to my typo. It is
www.foodnetwork.com

15. by Lamia on Wed 23 Jul 2008 @ 02:14

I am responding to Fadi's comment on August 27, 2007. You should go to ootnetwork.com and will see most of Jamie's recipes there!
He is by far the best chef I have ever seen! All of his recipes are to die for.

16. by Ryan P on Mon 21 Jul 2008 @ 20:51

this recipe looks nice and simple, which is good because i need to cook it on a 16-hour voyage to newport, belgium, to feed 4/5 hungry sailors. it'll be interesting to know what its like to cook in motion. i hope i cook it properly :(

17. by roni on Wed 16 Jul 2008 @ 12:49

this is sick soz lol xx

18. by Gregory Young on Sun 13 Jul 2008 @ 21:36

From what I understand, Jamie Oliver gives back to the community through his restaurants and other endeavors. Making some money from his cookbooks to support his various charities is fine with me. Keep up the good work.

19. by Catia on Fri 04 Jul 2008 @ 10:54

I am 100% Italian and I always follow Jamie on Gambero Rosso Sat Tv and I think he is a great chef or better GRANDE CUOCO!! He learned a lot in Italy bringing also his experience into Italian receipes because I think that a good cuisine is composed by tradition and innovation. And this is Jamie. No matter what people think, in Italy we love him because not only he is a good chef but he loves laughing and in this problematic world this is very important.
Buona Fortuna Jamie
Catia

20. by Claude on Fri 13 Jun 2008 @ 15:30

Thanks,

Lovely dish and easy to make as well.

Claude

21. by Laura on Thu 05 Jun 2008 @ 16:18

This receipe is so simple, cheap and never fails to impress. I like to give mine some extra bite with a fresh chopped red chilli. Accompanied with some home made garlic bread and a glass of pinot, one for a lazy Friday night!

22. by alexandra on Wed 14 May 2008 @ 03:09

jamie, i try few from ur reciepe, and they are delicious...
best for you!!
love you jamie!! my fav chef!!

23. by TASI on Fri 08 Feb 2008 @ 18:10

I have tried a number of jamies recipes from his tv series and he is fantastic --- just carry on cooking up great recipes someone loves them

24. by nitu laurentiu chef on Fri 01 Feb 2008 @ 14:35

ok,stop everybody!!!Jamie is an excelent chef with texture and taste to his reciepes,but there are many,many chefs that will do great things like jamie,so dont can-can Jamie like low life papparazi,PLEASE!!!

25. by mark allan chef on Sat 26 Jan 2008 @ 23:57

greeat how you mix so much food you dont think about mixing your an inspuration to us all

26. by andy on Sun 14 Oct 2007 @ 15:52

Fantastic recipe; entertained twice using this recipe for the main course and each time received huge compliments; easy to follow and very tasty!!

27. by Miguel and Lettie Solari on Tue 18 Sep 2007 @ 01:32

excellent chef, great recipes
wonderful marketing team , waiting for your next book, need more Italian recipes, need urgent......i am an Italian resident in Gordons Bay South Africa, owner small Italian restaurant . keep cooking. with culinaria and Godly affection ciao arrivederci

28. by Sallee on Mon 17 Sep 2007 @ 11:54

Jamie is brilliant, I have most of his cookbooks and consider them worth every penny +.

29. by Krissy on Sun 16 Sep 2007 @ 09:50

I live in Sydney and have been following Jamie Oliver for years my favorite books , tv ,shows , dvds,are Jamies and I watch and read alot of other foodies,I have 162 cook books and havent even opened half because Jamies books are all i need.
Love your work Jamie.
Krissy

30. by Ashley R on Fri 14 Sep 2007 @ 18:36

This has become my go to recipe when I have unexpected company. I nearly always have the ingredients and receive compliments everytime. The last squeeze of lemon at the end is what truly makes the sauce perfect. Thank you Jamie for your amazing books.

31. by Simon on Wed 12 Sep 2007 @ 10:47

i am only 14 but am doing jamies recipies and they are lovley simple yet satisfaactory thax jamie.

32. by Jamie on Wed 12 Sep 2007 @ 01:51

I'm a Dubliner visiting Oz and wanted to cook this one for the In-Laws who don't have the book. Imagine my surprise when it was the first one listed under pasta recipes on the site. Nice one. Tastes fantastic by the way. To Kier and the begrudgers, BUY THE BOOK! That's how the man makes his money and fair play to him if he's successful.

33. by Antonio on Mon 10 Sep 2007 @ 19:39

OH MY GOD ...

34. by Catherine on Thu 06 Sep 2007 @ 22:01

Jamie Oliver is an excellent Chef, and all of his cook books offer excellent recipes, so why dont people like Keir get off their arses, off the computer, and actually buy the book.

35. by leematt on Tue 04 Sep 2007 @ 22:14

jamie is a top chef and a buiseness man.i have got a cupple of his books and it was money well spent .game on j

36. by Grossy on Mon 03 Sep 2007 @ 07:54

In regard to Fadi's comments above, how many lamens have heard of Bobby Flay, and how many haven't heard of Jamie Oliver? Also how many people do you think he's inspired to cook? Fadi, you and Bobby Flay can go flambe yourselves.

37. by Floris on Fri 31 Aug 2007 @ 18:35

Keir & Fadi don't be so stingy and just buy the god dam book.

38. by Ruth on Tue 28 Aug 2007 @ 16:57

Jamie, just when I think you've come up with the best dish...you go and do one even better!

It's fantastic.

39. by Nade on Mon 27 Aug 2007 @ 07:41

jamie olivers cooking is fantastic. When I watch him on tele I really get inspired. if you want all the recipes buy the cook book.

40. by Fadi on Sun 26 Aug 2007 @ 18:17

I'm very dissapointed with Jamie Oliver. basically every other chef I like and admire offers their entire recipe collection online, but not this guy. I'm dropping my interest in him, Bobby Flay seems to have a lot more talent.

41. by almost vegetarian on Thu 23 Aug 2007 @ 17:58

This is a gorgeous recipe. I've been experimenting with making my own pasta and looking for simple, but flavourful, recipes to use it in. This fits the bill, perfectly. I especially like the cognac / cream combination - satisfyingly tasty.

Cheers!

42. by qwerty on Wed 22 Aug 2007 @ 19:24

i totally agree keir

43. by Keir Byars on Tue 21 Aug 2007 @ 21:51

The web site is crap i was looking for The courgett carbonara recipe and 4 pages later and no receipt cheers

leave comments

related recipes

pizza with mozzarella, anchovies, chilli, capers and parsley
Make sure you get hold of good-quality tinned Spanish anchovies for this, otherwise it's not worth making...
Read more

seafood risotto (risotto ai frutti di mare)
This risotto is something very special. You will need a mixture of seafood – try red mullet, monkfish,...
Read more

videos

Garlic and rosemary focaccia

Jamie Oliver's Mothers' Day Message

shortcuts

Jamie
• News
• Diary
• Biography

Recipes
• Recipes
• Member recipes

Shop
• Jme Shop
• Mobile apps
• Jamie Oliver Products
• Wood Fired Ovens

Books & TV
• Jamie's Great Britain
• Jamie's 30 Minute Meals
• Jamie Does
• Jamie's American roadtrip
• Jamie at Home
• Cook with Jamie
• Jamie's Italy

Restaurants
• Barbecoa
• Recipease
• Jamie's Italian
• Fifteen
• Fabulous Feasts

Campaigns
• Jamie's Food Revolution
• Ministry of Food
• School Dinners

Share
• Forums
• Blogs
• RSS

Party plan
• Jamie at Home

More
• Home Cooking Skills
• Magazine
• FreshOne Productions
• Tonic Productions
• Gardening
• Wine
• Videos