Tagliolini al Nero, Crispy Guanciale, Lime-Marinated Red Shrimp and Burrata Cream by @federicofusca

35 min
Hard

4 servings

🍝

400 g

Tagliolini

🦑

15 ml

Squid Ink

🥓

200 g

Guanciale

🦐

8

Red Shrimp

🍋‍🟩

2

Lime

🧀

250 g

Burrata

🧂

1.5 g

Salt

🌶️

0.5 g

Black Pepper

🫒

30 ml

Olive Oil

🧈

15 g

Butter

Preparation Steps

  1. Step 1/14

    Peel and devein the 8 red shrimp, reserving the cleaned tails for marinating.

    red shrimp
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Cut the 200 g Calabrian guanciale into thin strips or small pieces.

    Calabrian guanciale
    🔪chef's knife
    🪵cutting board

  3. Step 3/14

    Zest both limes and juice them, keeping some zest aside for the final garnish.

    lime
    🍋citrus zester
    🧃citrus juicer
    🥣mixing bowl

  4. Step 4/14

    Cook the 200 g Calabrian guanciale in a dry pan over medium heat until its fat renders and the pieces are crisp, about 6 to 8 minutes.

    Calabrian guanciale
    🥢tongs
    🥄wooden spoon

  5. Step 5/14

    Transfer the crispy guanciale to a bowl, leaving about 2 tablespoons of rendered guanciale fat in the pan.

    Calabrian guanciale
    🥢tongs
    🥣mixing bowl

  6. Step 6/14

    Mix the cleaned 8 red shrimp with lime juice, half of the lime zest, and the rendered guanciale fat.

    red shrimp
    lime
    Calabrian guanciale
    🥣mixing bowl
    🥄wooden spoon

  7. Step 7/14

    Marinate the red shrimp for 10 minutes in the refrigerator while preparing the pasta.

    red shrimp
    lime
    Calabrian guanciale
    🥣mixing bowl

  8. Step 8/14

    Blend the 250 g burrata with 1 tablespoon butter, 1 tablespoon extra-virgin olive oil, and a little lime zest until smooth.

    burrata
    butter
    extra-virgin olive oil
    lime
    🥤blender

  9. Step 9/14

    Boil the 400 g fresh tagliolini in salted water until just under al dente, reserving 120 ml pasta cooking water before draining.

    fresh tagliolini
    salt
    pasta cooking water
    🥣fine-mesh strainer
    🥢tongs

  10. Step 10/14

    Add the drained fresh tagliolini and 1 tablespoon squid ink to the pan, then toss over medium heat.

    fresh tagliolini
    squid ink
    🥢tongs
    🥄wooden spoon

  11. Step 11/14

    Add the 120 ml pasta cooking water gradually and toss until the squid ink coats the pasta in a glossy emulsion.

    pasta cooking water
    fresh tagliolini
    squid ink
    🥢tongs
    🥄wooden spoon

  12. Step 12/14

    Season the black tagliolini with salt and black pepper, then divide it among 4 warm plates.

    salt
    black pepper
    fresh tagliolini
    🥢tongs

  13. Step 13/14

    Spoon the burrata cream over the pasta and arrange 2 lime-marinated red shrimp on each serving.

    burrata
    red shrimp
    lime
    🥄wooden spoon
    🥢tongs

  14. Step 14/14

    Finish each plate with crispy Calabrian guanciale, remaining lime zest, and a small drizzle of extra-virgin olive oil.

    Calabrian guanciale
    lime
    extra-virgin olive oil
    🥄wooden spoon

Composition

Ingredients

Types

Seafood, Shellfish, Fruit, Citrus, Dairy, Cheese, Seasoning, Spices, Fats

Ingredients

Tagliolini, Squid ink, Guanciale, Red shrimp, Lime, Burrata, Salt, Black pepper, Olive oil, Butter

Allergens

Molluscs, Crustaceans, Milk

Dietetics

Dietary regimen

to inform

Calories

790 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 72g, Fat: 42g, Fiber: 3g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 210mg, Iron: 3.2mg, Potassium: 430mg, Sodium: 760mg

Vitamins

Vitamin C: 12mg, Vitamin B12: 1.8µg, Vitamin A: 180µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, citrus zester, citrus juicer, fine-mesh strainer, tongs, wooden spoon, mixing bowl, blender

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Dinner, Summer, Special Occasion, Holiday Meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Calabrian, Mediterranean

Geographic

Italy, Calabria

Various

Aspect

Texture

Silky, Creamy, Crispy, Tender, Juicy

Flavors

Savory, Rich, Citrusy, Salty, Umami, Creamy, Briny

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after plating.,Do not leave raw marinated shrimp at room temperature.), fridge : 1 day (Store leftovers in an airtight container at 4°C or below.,Store raw marinated shrimp separately and consume on the same day.,Reheat pasta gently; do not reheat raw shrimp.), freezer : 0 min (Freezing is not recommended because burrata cream may separate and shrimp texture will deteriorate.)