Tagliatelle with Pancetta Shrimp and Roasted Tomatoes

Indulge in the luxurious flavors of Tagliatelle with Pancetta, Shrimp, and Roasted Tomatoes—an elegant yet approachable dish that’s perfect for weeknights or special occasions. Silky tagliatelle is tossed with crispy pancetta, succulent shrimp, and caramelized cherry tomatoes, creating a blend of smoky, sweet, and savory notes that capture the essence of Italian cuisine. The sauce, enriched with garlic, red pepper flakes, white wine, and butter, effortlessly coats every strand of pasta for a restaurant-worthy finish. Topped with fresh parsley and optional Parmesan cheese, this recipe delivers vibrant Mediterranean flavors in just 40 minutes. Perfect for a satisfying dinner that combines gourmet flair with comfort food warmth.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz tagliatelle pasta
• 4 oz pancetta, diced
• 12 count large shrimp, peeled and deveined
• 1.5 cups cherry tomatoes
• 3 tbsp olive oil
• 3 count garlic cloves, minced
• 0.5 tsp red pepper flakes
• 0.25 cup dry white wine
• 2 tbsp unsalted butter
• 2 tbsp fresh parsley, chopped
• 0 to taste salt
• 0 to taste black pepper
• 0.25 cup Parmesan cheese, grated (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Spread the cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of salt and black pepper. Roast for 15-20 minutes, or until the tomatoes are soft and slightly caramelized. Set aside.

Step 3

Bring a large pot of salted water to a boil. Cook the tagliatelle according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Step 4

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-6 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.

Step 5

In the same skillet, add the shrimp. Cook for 1-2 minutes on each side until pink and opaque. Remove and set aside with the pancetta.

Step 6

Reduce the heat to medium-low and add the minced garlic and red pepper flakes to the skillet. Sauté for 30 seconds, or until fragrant.

Step 7

Deglaze the pan with the white wine, scraping any browned bits from the bottom. Let the wine simmer and reduce by half, about 2-3 minutes.

Step 8

Stir in the roasted cherry tomatoes, pancetta, and shrimp. Add the butter and stir to combine, letting it melt into the sauce.

Step 9

Toss the cooked tagliatelle into the skillet, gently mixing to coat the pasta with the sauce. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.

Step 10

Stir in the chopped parsley and adjust the seasoning with salt and black pepper to taste.

Step 11

Serve immediately, topped with freshly grated Parmesan cheese if desired.

Nutrition Facts

Serving size	(1071.5g)

Amount per serving	% Daily Value*
Calories	2065.5

Total Fat 123.4g	0%
Saturated Fat 45.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 529.0mg	0%
Sodium 5206.2mg	0%
Total Carbohydrate 125.1g	0%
Dietary Fiber 10.3g	0%
Total Sugars 8.7g
Protein 105.4g	0%

Vitamin D 0IU	0%
Calcium 904.6mg	0%
Iron 8.3mg	0%
Potassium 1646.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.6%

Protein: 20.7%

Carbs: 24.6%