NEW: Tagliatelle With Lemon Herb Shrimp

Recipe Directions

1. For best results, take the shrimp out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the shrimp longer than this recipe card indicates.
2. Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty). When the water is boiling, add the tagliatelle pasta (a) to the pot. Cook for 10-12 minutes, stirring occasionally.
3. Wait until the pasta has cooked for about 4 minutes and then heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the fennel and poblano peppers (b) to the pan. Season with a pinch of salt and pepper. Cook for 2 minutes, stirring occasionally.
4. Next add the marinated shrimp (c) to the pan of vegetables. Season with a pinch of salt and pepper. Make sure each piece of shrimp is touching the pan. Cook for 90 seconds, then use tongs to flip the shrimp over and cook the other side for 1 minute.
5. At this point, the pasta should be ready. Taste a noodle to see if it is cooked to your liking. If it is, reserve some of the pasta water in a measuring cup (about 2 oz for each serving you are making). Use a strainer to drain the rest of the water from the pasta into your sink. Add the pasta to the pan of shrimp and vegetables. Gently mix the ingredients together.
6. Remove the saute pan from the heat and pour the lemon herb butter and parmesan (d) over the shrimp & pasta mixture. Then add the reserved pasta water. Stir well to mix everything together.
7. Return the pan to medium-high heat. Bring the sauce up to a simmer, then simmer for 30 seconds.
8. Add the baby spinach (e) to the pasta and sauce and gently mix it in until it is slightly wilted.
9. Spoon the tagliatelle with shrimp on to your serving plates. Add a spoonful of lemon herb ricotta (f) on top.