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.