Shrimp and White Wine Tagliatelle

Pasta is a great comfort food, especially in the cold months. This is an incredibly easy weeknight dinner, that takes 15 minutes to prepare. I love to cook shrimp, as it cooks quickly and is incredibly versatile. The best part is that I can make the sauce while the pasta is cooking, so I spend very little time in the kitchen, with a healthy and delicious result.



  • 1 package tagliatelle pasta
  • 2 tbsp olive oil
  • 1/2 cup shallots, chopped
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 1 can diced tomatoes
  • 1/4 cups capers
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp sugar
  • 1 pound large shrimps, peeled and deveined, leaving tail intact
  • 1 cup arugula
  • Optional: chopped parsley to garnish



Bring a large pot of salted water to a boil. Cook pasta according to package directions and drain.

While the pasta is cooking, heat olive oil in a large pan over medium heat. Add the shallots and the garlic and cook for 5 minutes, until soft.

Add the canned tomatoes, capers, wines, salt, pepper and sugar. Bring to a boil. Reduce heat.

Add shrimp and cover the pan.  Simmer on low heat until the shrimp are pink, 6-8 minutes.

Add pasta to the pan and mix until all pasta is coated. Fold in the arugula and serve





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