List of Ingredients
- 14 shrimp, whole
- 3/4 lb. tagliatelle
- 2 1/2 cups all-purpose flour
- 2 cups broccoli florets
- 1 1/2 sticks salted butter
- 1/4 cup fresh cream
- 1 shallot, chopped
- 2 Tbsp. Parmigiano Reggiano PDO cheese
- 3 sprigs thyme
- 1/2 cup dry white wine
- 3 Tbsp. extra-virgin olive oil
- salt
- pepper
Method
In a large bowl, add 2 ½ cups flour with ⅔ cup butter, ⅓ cup water, Parmigiano Reggiano, salt and pepper. Mix to a firm dough. Knead the dough briefly on a floured surface. Wrap in plastic wrap and let rest for at least 30 minutes.
Clean the shrimp separating the heads and shells from the tails.
Brown the shallot and thyme in a saucepan with oil. Add the shrimp heads and shells. Cook on high for 3-4 minutes.
Deglaze with wine. Add 2.5 cups water. Lower the heat. Cover with a lid and simmer for 20 minutes pressing the shells with a spoon occasionally.
Strain through a fine-mesh strainer or sieve, pressing the shells and heads firmly. Pour broth into a saucepan. Bring to a boil. Add the cream. Combine the remaining butter and remaining flour. Add to the saucepan. Let return to a boil. Turn off the heat. Add salt and pepper to the sauce.
Boil the broccoli for 8-10 minutes, keeping some florets aside.
Preheat the oven to 375°F.
Bring water to a boil in a 6 qt. pot and season with salt. Add the pasta and cook until al dente. Drain and toss in a pan with the broccoli, shrimp sauce and a drizzle of oil, then add the diced shrimp tails.
Roll out the dough to 1/8” thickness, then transfer to a 9” springform pan.
Fill evenly with the tagliatelle mixture. Top with 8 whole shrimp tails and the broccoli florets kept aside. Trim the excess dough from the border of the pan.
Cover with dampened parchment paper and cook for 40 minutes. Remove the parchment paper. Cook for an additional 15 minutes. Remove from the oven and let cool before serving.