Shrimp, Fennel, and Roma Tomato Two Ways Tagliatelle

Name: Shrimp, Fennel, and Roma Tomato Two Ways Tagliatelle
Total time: 4800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound large shrimp, peeled and deveined; 1 tablespoon avocado oil; 2 pounds Roma tomatoes, divided; 4 tablespoons extra virgin olive oil, divided; 2 tablespoons unsalted butter; 4 cloves garlic, minced; 1 large fennel bulb, thinly sliced (reserve fronds for garnish); 1 large yellow onion, thinly sliced; 1 ⁄2 cup dry vermouth; 1 teaspoon smoked paprika; 1 ⁄2 teaspoon red pepper flakes; 1 ⁄2 cup heavy cream; 12 ounces tagliatelle pasta; to taste, salt and ground black pepper; for garnish, freshly chopped parsley

HE COOKS® @hecooksco

Shrimp, Fennel, and Roma Tomato Two Ways Tagliatelle is a layered pasta where roasted and fresh tomatoes meet caramelized fennel and onion. Finished with seared shrimp on top, this dish is rich, balanced, and elegant.

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Ingredients

1 hour 20 minutes

4 servings

1 poundlarge shrimp, peeled and deveined
1 tablespoonavocado oil
2 poundsRoma tomatoes, divided
4 tablespoonsextra virgin olive oil, divided
2 tablespoonsunsalted butter
4 clovesgarlic, minced
1large fennel bulb, thinly sliced (reserve fronds for garnish)
1large yellow onion, thinly sliced
1⁄2 cup dry vermouth
1 teaspoonsmoked paprika
1⁄2 teaspoon red pepper flakes
1⁄2 cup heavy cream
12 ouncestagliatelle pasta
to taste, salt and ground black pepper
for garnish, freshly chopped parsley

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Steps

1 hour 20 minutes

1

Roast Half the Tomatoes: Preheat oven to 450°F (230°C). Halve 1 pound of the Roma tomatoes and spread on a sheet pan. Drizzle with 2 tablespoons extra virgin olive oil, season with salt and pepper, and roast until blistered and caramelized, 20–25 minutes. Transfer to a blender and puree until smooth.
2

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the tagliatelle until al dente. Reserve 1 cup of pasta water, then drain.
3

Blend the Roasted Tomatoes: Transfer the roasted tomatoes to a blender. Add about ½ cup of the reserved pasta water and puree until smooth. Set aside.
4

Caramelize the Fennel and Onion: Heat 2 tablespoons of extra virgin in a large skillet over medium heat. Add the fennel and onion, season with salt, and cook slowly, stirring occasionally, until deeply caramelized and golden, 15-20 minutes.
5

Add Garlic and Fresh Tomatoes: Stir in the garlic and cook until fragrant, about 1 minute. Dice the remaining 1 pound of Roma tomatoes and add them to the pan. Cook until they are softened and beginning to break down, 8-10 minutes.
6

Deglaze with Vermouth: Pour in the vermouth and simmer until reduced by half, 2-3 minutes. Stir in the red pepper flakes.
7

Add the Roasted Tomato Puree: Stir the roasted tomato puree into the pan with the fennel, onion, and fresh tomatoes. Simmer together for 7-8 minutes. Season to taste with salt and black pepper.
8

Finish the Sauce: Stir in the heavy cream and butter. Let simmer for 2–3 minutes, until the mixture is silky and emulsified.
9

Sear the Shrimp: Pat the shrimp dry and season with salt, ground black pepper, and smoked paprika. In a separate skillet, heat 1 tablespoon avocado oil over medium-high heat. Sear the shrimp until just cooked through, 2-3 minutes per side.
10

Combine and Serve: Toss the tagliatelle with the sauce, loosening with pasta water if needed. Plate the pasta first, then arrange the shrimp on top. Garnish with fennel fronds and parsley. Serve immediately.

Tips

Vermouth vs wine: Dry vermouth adds a gentle herbal complexity that pairs beautifully with fennel. If you do not have vermouth, a crisp dry white wine will work, but vermouth gives the sauce more character.

Butter at the finish: Adding butter after the cream allows it to emulsify gently into the sauce, creating a glossy texture without weighing it down.