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A plate of Tagliatelle with shrimp, crispy pancetta, and fresh basil, coated in a creamy white wine sauce and topped with grated Parmesan cheese.
35 minutes Easy

Tagliatelle with Shrimp, Pancetta, and Basil

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Tagliatelle with Shrimp, Pancetta, and Basil is an indulgent yet balanced pasta dish that combines bold flavors and fresh ingredients for a comforting meal. The dish features al dente cooked tagliatelle, a wide, flat pasta that holds sauces beautifully, providing the foundation for a harmonious combination of textures and tastes.

At the core of this dish are its essential ingredients: shrimp and pancetta. The shrimp are peeled, deveined, and cooked just right, offering a sweet, juicy flavor that complements the salty pancetta. Meanwhile, the pancetta is diced and sautéed until crispy, contributing a smoky, savory twist and a satisfying crunch that balances the tender shrimp. These two proteins create a wonderfully unique pairing, each adding its distinctive character to the dish.

After the pancetta is cooked, the remaining fat is used to build the sauce base. Minced garlic is sautéed in this flavorful fat, adding depth and aroma. White wine is added, deglazing the pan and infusing the sauce with richness and acidity. The wine is reduced to concentrate its flavors before being combined with heavy cream and Parmesan cheese. The cream adds a luxurious texture, while the Parmesan contributes a nutty, salty layer that ties everything together.

Fresh basil plays a vital role in lifting the dish. Torn and added just before serving, it introduces a bright, herbaceous flavor that cuts through the sauce’s richness. Its fresh, slightly peppery aroma balances the savory notes of the pancetta and shrimp. The dish is garnished with extra Parmesan cheese, enhancing its overall umami profile while providing an additional layer of richness.

How each component interacts makes Tagliatelle with Shrimp, Pancetta, and Basil exceptional. The shrimp offers sweetness, the pancetta gives a salty crunch, and the creamy sauce combines garlic and wine-infused flavors. The pasta, cooked al dente, provides the perfect vehicle to absorb and carry the sauce, ensuring that every bite is coated in flavor.

The layering of flavors makes this dish incredibly versatile. It’s elegant enough to serve at a dinner party yet simple enough for a comforting weeknight meal. The combination of proteins, herbs, and cheese offers a culinary experience that feels indulgent without being overly heavy. White wine gives the dish a subtle acidity, which balances the sauce’s creaminess and the pancetta’s richness. Meanwhile, the basil’s freshness and the Parmesan nuttiness provide a dynamic contrast, making every bite enjoyable.

This dish embodies the best of Italian cooking – simple, high-quality ingredients used in a way that highlights their natural flavors. The combination of shrimp, pancetta, and basil creates a balanced and satisfying meal, perfect for pasta lovers who appreciate rich, savory dishes with a touch of freshness.

Tagliatelle with Shrimp, Pancetta, and Basil

Recipe by Kyle Taylor
5.0 from 1 vote
Course: MainsCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Tagliatelle with Shrimp, Pancetta, and Basil is a rich and flavorful pasta dish that combines tender shrimp, crispy pancetta, and a creamy white wine sauce, enhanced by the fresh aroma of basil. The dish delivers a balance of textures and flavors, with the shrimp’s sweetness, pancetta’s salty crunch, and the bright freshness of basil.

Ingredients

  • 12 ounces tagliatelle noodles

  • 1 pound shrimp, peeled and deveined

  • 1/2 cup pancetta, diced

  • 2 tablespoons extra virgin olive oil

  • 3 cloves of garlic, minced

  • 1/2 cup white wine

  • 1/2 cup heavy cream

  • 1/2 cup Parmesan cheese, grated

  • 1 cup basil leaves, torn

  • to taste, salt and ground black pepper

Directions

  • Cook the Pasta:
    Cook the tagliatelle noodles in salted boiling water until al dente. Drain and set aside.
  • Cook the Pancetta:
    In a skillet, sauté the pancetta until crispy, 4-5 minutes. Remove and set aside. Leave behind as much fat as possible in the pan.
  • Cook the Shrimp:
    Season the shrimp on both sides with salt and ground black pepper. In the same skillet, add the extra virgin olive oil and shrimp. Cook for 2-3 minutes per side until pink and cooked through. Remove and set aside.
  • Make the Sauce:
    Add the garlic and white wine to the pan, scraping up any bits stuck to the bottom of the pan. Simmer until the wine is reduced by about half, 3-4 minutes. Stir in the heavy cream and most of the Parmesan cheese, reserving some for serving. Simmer until the cheese and melted and the cream is incorporated into the sauce.
  • Combine and Serve:
    Toss in cooked tagliatelle, pancetta, shrimp, and basil together. Mix well.

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