AUTHENTIC RECIPE

Tagliolini ai Gamberi con BisqueTagliolini with Shrimp Bisque

Name: Tagliolini with Shrimp Bisque
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 200 g Fresh tagliolini; 10 whole Whole shrimp; 8 whole Cherry tomatoes; 1 whole Onion; 1 whole Carrot; 1 stalk Celery; 80 ml Dry white wine; 45 ml Extra virgin olive oil; 4 sprigs Flat-leaf parsley; 7 g Salt

Difficulty★★★★☆ Prep25 min Cook50 min servings2

A refined Ligurian-style primo of fine tagliolini coated in bisque made by sautéing shrimp shells.

Recipe developed and reviewed by the Tabelia Editorial TeamUpdated 2026-05-30

100/ 100

AUTHENTICITY SCORE

Authenticity Score

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Ingredients (2 servings)

Fresh tagliolini200 g
Whole shrimpRemove the heads and shells and devein the flesh.10 whole
Cherry tomatoesHalve.8 whole
OnionFinely chop.1 whole
CarrotFinely chop.1 whole
CeleryFinely chop.1 stalk
Dry white wine80 ml
Extra virgin olive oil45 ml
Flat-leaf parsleyFinely chop.4 sprigs
Salt7 g

Method

120 min

Prepare the shrimp and vegetables

1 Remove the heads and shells from 10 whole shrimp and devein the flesh.
2 Finely chop the onion, carrot and celery.
3 Halve 8 cherry tomatoes.
4 Finely chop 4 sprigs of flat-leaf parsley.

28 min

Sauté the shells

1 Heat 25ml extra virgin olive oil in a pot and sauté the shrimp heads and shells over medium-high heat.
2 When the shells turn red and release a toasted shellfish aroma, add the finely chopped onion, carrot and celery.

330 min

Make the bisque

1 Add 80ml white wine and scrape the bottom of the pot, then add 500ml water and the cherry tomatoes.
2 MeanwhileWhile the bisque simmers for 20 minutes, start bringing a large pot of water to a boil.

Ready when

Strain, pressing the cooked shells and vegetables; continue when the liquid is reddish orange and richly aromatic.

46 min

Make the sauce

1 Return the bisque to a frying pan and reduce by half.
2 Add the shrimp flesh and turn off the heat once the outside turns white while the centers remain moist.

55 min

Coat the pasta

1 Add 7g salt to the boiling water.
2 Cook 200g tagliolini and transfer to the sauce pan when al dente.
3 Add 20ml extra virgin olive oil and the parsley to the pan; the dish is ready when the bisque gives the pasta a glossy coating.

A view of Genova, Liguria — Genova, LiguriaItaly Photo: Maurizio Beatrici · CC BY-SA 4.0 (resized; display cropped)

About this dish

Tagliolini ai gamberi is a summer primo suited to Liguria’s seaside towns. Fine handmade noodles paired with shrimp have long been enjoyed as a light seafood lunch or as part of a course menu.

In Liguria, centered on Genoa, the combination of seafood and handmade pasta is rooted in everyday food culture. Shrimp from the market may become a weekend primo a little more special than an ordinary home meal.

This preparation still appears in seaside restaurants, bringing both lightness and a festive touch to summer tables. Drawing flavor from the shells reflects the port-town tradition of using every part of the seafood.

Bring the full course home next weekend.

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