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Shrimp Saffron Tagliolini

This delicious pasta dish comes together very quickly so prep your ingredients ahead. Serves 4-6.


  • 8.8oz box of Rustichella Egg Tagliolini with Saffron*
  • 1 pound med-large shrimp, peeled and deveined, tail on
  • 2 Tbsp olive oil
  • 1 lemon, zested and juiced
  • ½ cup white wine
  • 2 small green zucchini, julienne outer edge of bright green peeling only
  • 2 cloves garlic, minced
  • 1 tsp butter
  • Salt and pepper to taste
  • Dash of hot pepper flakes (optional)

*Available in our San Diego fish market, but any good Italian market should carry saffron Tagliolini or a similar shaped pasta.

How to Prepare:

  1. Bring 2 quarts of water to a rapid boil and add salt sparingly to the water.
  2. Preheat the olive oil over medium heat in large skillet and add shrimp.
  3. Cook 2-3 minutes on one side until shrimp starts turning pink.
  4. Add pasta to the water and set timer for two minutes. This pasta cooks very quickly.
  5. Flip shrimp over and add garlic and pepper flakes if you prefer. Saute 2 more minutes and then add wine and turn temperature down to med/low.
  6. Add zucchini to your pot of water and boil one minute more.
  7. To your shrimp pan, add 1/4 cup of pasta water, 1 tbsp lemon juice, pasta, zucchini and butter and toss to combine. Season to taste and serve, sprinkled with lemon zest.


Baja White Shrimp

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