My Family Went Crazy Over How Delicious This Pasta Recipe Is! Quick and Easy

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

💰Cheaper: pecorino cheese

Pecorino is often less expensive and adds a similar salty flavor.

Season 1 lb large shrimp with salt, black pepper, ½ tsp garlic powder, 1 tsp paprika, ½ tsp Italian seasoning, and 1 tsp Cajun seasoning. Mix well.

Heat 1 tbsp olive oil in a pan and melt 1 tbsp butter. Sear the seasoned shrimp for 1–2 minutes on each side until golden. Set aside.

Mince or finely slice 3 to 4 garlic cloves. Cook the garlic in the same pan for half a minute until fragrant.

Deglaze the pan with ½ cup chicken stock, scraping up all the stuck-on juices with a spatula.

Fill a large pot with water, add salt, and bring to a boil. Cook 8 oz tagliatelle according to the packet instructions.

Coarsely chop ½ cup of sun-dried tomatoes and add them to the sauce in the pan.

Add 1 cup heavy cream, ½ cup grated Parmesan cheese, and a pinch of red pepper flakes to the sauce. More Cajun seasoning can be added if desired. Reduce the temperature to low and gently bring to a simmer.

Add the zest of one lemon and the juice of half a lemon to the sauce. Chop a few sprigs of fresh parsley or basil and stir them in. Save a little pasta water to loosen the sauce if needed.

Add the cooked shrimp and pasta to the sauce. Gently toss until everything is evenly coated.

For the second shrimp recipe, heat 1 tbsp olive oil over medium heat. Add 1 tsp garlic and sauté until tender, about 30 seconds.

Add ½ lb medium shrimp to the pan, season with salt and black pepper, and sauté until the shrimp turns pink all over, about 2-3 minutes. Set aside.

In the same pan, add the remaining 1 tbsp olive oil, 1 tsp garlic, and ½ yellow onion. Season with salt and pepper. Cook until the onion becomes translucent, about 4-5 minutes.

Add 1-2 large beefsteak tomatoes, 1 green bell pepper, 2 tbsp tomato paste, and ½ tsp harissa paste to the pan. Sauté for 5 minutes.

Add ½ tsp ras el hanout (optional) and ¼ tsp ground coriander to the pan. Stir in ½ cup warm water and combine thoroughly.

Reduce the heat to low, cover, and cook, stirring occasionally, for 5 minutes.

Set the cooked shrimp on top of the sauce. Make shallow craters in the tomato mixture for the eggs and crack the eggs into the craters. Season with salt.

Cover and let simmer for 4 to 6 minutes, or until the eggs are cooked to your liking.

Serve with baguette, which can be toasted if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens