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- Prep
- 20 min
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- Total
- 35 min
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- Serving
- 6
Paella Tagliatelle with Romano Cheese
Ingredients
- 340 g (1 package) tagliatelle pasta
- 1/3 cup (75 mL) dry white wine
- 1 pinch saffron threads
- 2 tbsp (30 mL) olive oil
- 1 cup (250 mL) sliced cured chorizo
- 2 shallots, chopped
- 1 red pepper, chopped
- 2 cloves garlic, chopped
- 1/4 tsp (1 mL) each salt, pepper and smoked paprika
- 2 tbsp (30 mL) tomato paste
- 1 cup (250 mL) reduced-sodium chicken broth
- 1 lb (500 g) peeled deveined shrimp, tails removed (16/20 count)
- 1/2 cup (125 mL) peas
- 2 tbsp (30 mL) finely chopped fresh parsley
- 1 cup (250 mL) Saputo very fine shredded Romano cheese
Directions
- Cook pasta per package directions; drain.
- Meanwhile, stir together wine and saffron; let stand for 5 minutes. Heat oil in large skillet set over medium heat. Add chorizo, shallots, red pepper, garlic, salt, pepper and smoked paprika; cook for about 5 minutes or until sausage starts to brown.
- Stir in tomato paste; cook for 1 minute. Stir in wine mixture and broth. Bring to boil; cook for 2 minutes. Reduce heat to medium-low. Stir in shrimp and peas; cook for about 2 minutes or just until shrimp turn pink and are cooked through.
- Add pasta and parsley to skillet; toss to coat. Remove from heat. Sprinkle with Romano cheese.
Tip:
- Substitute the tagliatelle pasta with linguine, if desired.
