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Tagliatelle with Cabbage, Shrimp, and Pecorino

Posted by on March 20, 2012

Ok, I know this doesn’t sound like something you’re going to go right out any make, but I truly urge you to try it. It’s such a perfect, delicious, surprising pasta and it’s one of my favorites. They make a similar dish at one of my favorite NYC restaurants, Celeste, and I had to try to recreate it. The cabbage gets caramelized down with the onions and it’s the only time when I allow cheese to go near my seafood in pasta. It just works. And as a bonus, you can make it in 15 minutes. Have I convinced you yet?

Tagliatelle with Cabbage, Shrimp, and Pecorino

1/2 pound shrimp, shelled and cleaned and cut into thirds

2 cloves garlic, sliced

1/2 onion, sliced thinly

1/8-1/4 of a napa cabbage, shredded thinly

1/2 cup grated pecorino or asiago

1/2 pound tajarin or tagliatelle

1 cup white wine

1 teaspoon thyme

basil leaves for garnish

Cook the pasta in salted, boiling water for a minute less than the package instructions. Meanwhile, saute the onion, cabbage, and garlic in a couple tablespoons of olive oil. Season with salt and pepper. Let them start to soften and caramelize. Add the shrimp on one side of the pan and allow to brown. Make sure to remove them after 1 minute, when they start to turn pink (they will continue to cook while they rest).

Add the wine to deglaze the pan. Add the thyme. Add a 1 cup of the pasta cooking water. Add the pasta and the cheese and return the shrimp to the pan. Toss and cook for the final minute together. Garnish with some torn basil leaves.

11 Responses to Tagliatelle with Cabbage, Shrimp, and Pecorino

  1. denlyn3

    Great combinations, going to make this next week.

  2. Geni - Sweet and Crumby

    You described the dish so well that I am now drooling. The carmelized cabbage sounds absolutely scrumptious. What a unique but wonderful combination of flavors and textures you have going on in this! Well done on recreating a restaurant favorite! I love to do that. Sometimes it works and well, sometimes it doesn’t.

  3. apuginthekitchen

    I’m convinced sounds wonderful just happen to have some already caramelized cabbage and onion left from St Patricks day.

  4. Renee

    I’m all for finding new ways to enjoy cabbage in my life, and this dish looks fantastic! Going to try it out next pasta night. Thank you!

  5. Mama's Gotta Bake

    15 minutes, yes you’ve convinced me!

  6. Villy

    Thanks for visiting my blog! Glad I found yours! And also: Pasta with shrimp? Yes sir! :D

  7. Jasline

    You’ve definitely convinced me! I’m a huge lover of simple recipes like this, yum, can’t wait to try them!

  8. Becky Cooks

    Thanks for liking my posts and following my blog! It means a lot, since I am new to all this! Glad to have found your blog as well. Your dishes look fantastic!

  9. StefanGourmet

    You are right it does sound weird, but perhaps I’ll give it a try…

  10. theyummpixel

    I normally dislike cabbage but this recipe makes it sound delicious!
    Miljana
    http://www.theymmpixel.wordpress.com

  11. sybaritica

    Nice … I use spinach in pasta dishes quite regularly but never had it or cooked it with cabbage. I’ll have to try that :)

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