Tagliatelle, Runner Beans & Shrimp

January 13, 2018

Tagliatelle, Runner Beans & Shrimp

Preparation time: 30 minutes | Cooking time: 15 minutes | Serves 4


  •  16 raw shrimp (prawns) in their shells
  • 160 g runner beans
  • Extra virgin olive oil
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 scallion (spring onion), chopped
  • 50 g cherry tomatoes, halved
  • 100 ml white wine
  • 1 teaspoon tomato purée (paste)
  • 300 g egg tagliatelle pasta
  • Grated zest of 1 unwaxed lemon
  • A few mint leaves, chopped
  • salt and pepper


  • First prepare the shrimp (prawns). Rinse the shrimp under running water. Remove the heads (reserve these) and shells, keeping the tails intact.
  • Using a sharp knife, cut through the back of each shrimp and remove and discard the intestine, being careful not to break it.
  • Bring a large pan of water to a boil.
  • Meanwhile, fill a large bowl with iced water and set it beside the stove.
  • Drop the runner beans into the boiling water and leave for 3 minutes.
  • Drain, plunge into the iced water, then drain again thoroughly.
  • Cut the beans into slices
  • Heat a drizzle of oil in a skillet (frying pan), add the carrot, celery, and scallion (spring onion), and cook over medium heat for 4–5 minutes until golden brown.
  • Add the shrimp heads and half the cherry tomatoes, pour over the wine, add the tomato purée (paste), and cook for about 6–7 minutes until the sauce has thickened.
  • Pass the sauce through a strainer (sieve) into a bowl and discard the vegetables and prawn heads. Keep warm.
  • Heat 2 tablespoons oil in a large nonstick skillet, add the remaining cherry tomatoes and the shelled shrimp, and cook over medium heat for 3–4 minutes until golden brown.
  • Meanwhile, cook the pasta in a large pan of boiling salted water according to the package directions until al dente, then drain well.
  • Transfer the drained pasta to the skillet with the shelled shrimp, then stir in the sliced beans.
  • Taste to check the seasoning and add salt and pepper if necessary.
  • Stir in the prepared sauce and lemon zest and cook over medium heat for 2 minutes until well mixed and heated through.

Source: 'Eataly: Contemporary Italian Cooking' available at the Triggerfish Cookshop

About the book: This beautiful cookbook, created in collaboration with Eataly, one of the best Italian food brands, features 300 landmark recipes highlighting the best of contemporary Italian home cooking.

Also in Recipes

Champorado (Chocolate Rice Pudding)
Champorado (Chocolate Rice Pudding)

November 29, 2018

This delicious Filipino dessert makes a great winter dessert.

Continue Reading

Turkish Roasted Pumpkin and Red Lentil Soup
Turkish Roasted Pumpkin and Red Lentil Soup

November 15, 2018

The divine aroma of this Turkish soup along with the warmth of  its flavours makes it perfect weekday soul food!

Continue Reading

Chicken Roulades with Sage
Chicken Roulades with Sage

October 29, 2018

Continue Reading

Join our mailing list for exciting offers, recipes and some inspiration!