This recipe never fails at satisfying a craving or making a night of cooking dinner easy. Let alone the simplicity of the ingredients! Get yourself a quality block of parmigiano-reggiano and some heavy cream, and you’re already halfway there. I tend to alternate between grilled shrimp or chicken for the protein. And if you’re looking for a legit gluten free pasta, Jovial’s brown rice tagliatelle is so delicious and has the best texture I’ve tried from any brand. This recipe is special to me because it comes together effortlessly for a quick weeknight meal with leftovers on hand, or it can just as easily be dressed up for a special occasion.
The Italian way of doing more with less
It’s also a good reminder of something Italians have known all along: the best recipes don’t need a long ingredient list, they need quality ingredients treated simply. A good block of cheese and real cream, given a little attention, will always outperform a recipe with ten mediocre shortcuts.
Ingredients you’ll need
- Heavy cream
- Parmigiano-reggiano block, finely grated (reserve a little for garnish)
- Jovial brown rice egg tagliatelle
- Shrimp
- Olive oil
- Salt, plus more for pasta water
- Black pepper
- Fresh basil leaves, for garnish
- Grilled or roasted cherry tomatoes, for garnish
How to make parmigiano cream pasta with grilled shrimp
- Grate the parmigiano on the fine setting of your shredder, setting some aside for garnish
- Bring a large pot of salted water to a boil, salty like the sea
- Skewer the shrimp and drizzle with olive oil, salt, and pepper
- Grill on high heat, 2 minutes per side
- Cook the pasta according to package instructions
- Heat a saute pan over medium-high heat and add the cream
- Whisk in the grated cheese in batches until smooth
- Season the sauce with salt and pepper
- Toss the pasta in the sauce using tongs to coat evenly
- Top with grilled shrimp, basil, and cherry tomatoes
Tips for the creamiest sauce
- Grate the cheese on the fine setting, fresh off the block, for the smoothest melt
- Add cheese gradually so the sauce doesn’t break
- Keep the heat moderate when whisking in cheese
- Save a splash of pasta water in case the sauce needs loosening
What to serve alongside
- A simple arugula salad with lemon vinaigrette
- Crusty garlic bread for soaking up extra sauce
- A crisp white wine like a Pinot Gris, Chabilis or an Oregon Chardonnay
If you want to make this meal extra special, you must learn to make pasta from scratch! You will never want pasta any other way again. Check out this fresh pasta recipe. Enjoy friends!
Parmigiano Cream Pasta with Grilled Shrimp (Gluten-Free)
Ingredients
Instructions
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Grate the block of cheese with a fine shredder, leaving a small amount of the block aside for garnishing.
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Bring a large pot of water to a boil and season with salt until it tastes like the sea.Â
I will use about 3 tbsp for my 8 quart pot. -
Skewer the shrimp and drizzle with olive oil, salt, and pepper.
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Grill on a screaming hot grill, 2 minutes per side for a small/medium shrimp (21 to 25 count). Set aside and cook the pasta.
Skewers some cherry tomatoes if you are feeling fancy. Or grill a halved lemon for garnishing.
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Add the pasta and set a timer per the package instructions.
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Meanwhile, heat a saute pan over medium-high heat.
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Add the cream.
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Whisk in the cheese in batches.
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Season with salt and pepper.
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Using tongs, transfer the pasta into the sauce and coat. Add ¼ cup of pasta water to thicken the sauce further, if needed.
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Garnish with lots of basil, charred tomatoes, or charred lemons and plenty of freshly grated parmigiano-regiano.Â
