Lemon Tagliatelle with Shrimp, Arugula, and Pomegranate Seeds - photo 1
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Lemon Tagliatelle with Shrimp, Arugula, and Pomegranate Seeds

Pikantne Pasta and Risotto Italian Cuisine Main dishes 25 min Easy 22 wyświetleń ~42.97 PLN - (0)
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Description

A quick, impressive Italian dish that combines a creamy, citrus sauce with delicate shrimp and fresh arugula, finished with crunchy pomegranate seeds for a contrast of textures and colors. The dish is inspired by the classic "al limone," enriched with a fruity touch of pomegranate and a hint of spiciness from the arugula. Perfect for a New Year's Eve party or a quick, elegant lunch — ready in about 25 minutes. Flavor: velvety, slightly buttery from mascarpone, with a distinct note of lemon, the saltiness of parmesan, and the ocean sweetness of shrimp; appearance: intense reds of pomegranate seeds, bright lemon sauce, and green arugula create an attractive presentation on the plate.

Ingredients (15)

Servings:
4
  • Dried tagliatelle 400 g
  • Raw, peeled shrimp 400 g
  • Arugula 80 g
  • Pestki granatu 100 g
  • Mascarpone 80 g
  • Lemon juice 30 ml
  • Lemon zest 5 g
  • Garlic 2 ząbki
  • Extra virgin olive oil 0.2 łyżek
  • Parmesan (grated) 60 g
  • Parsley (finely chopped) 10 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Butter 20 g
  • Chili flakes 2 szczypty
💰 Szacowany koszt dania: ~42.97 PLN (10.74 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take all the ingredients out onto the table. If you are using frozen shrimp, place them in a bowl and cover with cold water for 5-10 minutes, then drain and dry with a paper towel. Wash and dry the arugula and parsley. Grate the yellow part of the lemon peel using a fine grater (only the yellow part, avoid the white layer), then squeeze the juice from the lemon into a small bowl. Peel and lightly crush two cloves of garlic.

Ingredients: Raw, peeled shrimp, Arugula, Lemon zest, Lemon juice, Garlic, Parsley (finely chopped)
Use a cutting board with a groove for juices and a fine grater for the zest. If the shrimp have a dark vein, press the back and remove it with a toothpick. Dry arugula won't ruin the sauce and will add freshness.

Cooking pasta

2

Bring about 4 liters of water to a boil in a large pot. Add 8 g of salt to the boiling water (it should be distinctly salty like seawater). Add the pasta and cook according to the package instructions, usually 7-9 minutes for dry tagliatelle — cook until al dente (taste a piece: it should be soft but with a slight bite in the center). Before draining the pasta, reserve 150 ml of the cooking water (pour it into a measuring cup).

Ingredients: Dried tagliatelle, Salt
Use a large pot (at least 4-5 l) and stir the pasta well at the beginning to prevent it from sticking. Al dente means: the center is slightly firm when bitten. The retained starchy water is key to emulsifying the sauce.

Sauce and shrimp

3

Heat a large skillet (preferably 26-28 cm) over medium-high heat. Pour in 30 ml of olive oil. When the oil starts to shimmer slightly (about 30 seconds), add the crushed garlic and sauté for 30-40 seconds — until it releases its aroma but does not burn (it should soften slightly and smell fragrant). Add the shrimp evenly to the skillet and cook for 1.5-2 minutes on one side, flip and cook for another 1-1.5 minutes, until they are pink, firm, and completely opaque. Season with a pinch of salt and 1 pinch of pepper.

Ingredients: Extra virgin olive oil, Garlic, Raw, peeled shrimp, Salt, Ground black pepper
Use a pan with good heat conduction; frying shrimp takes a short time — if you overcook them, they will become rubbery. If the shrimp were very wet, dry them before they hit the pan so they brown nicely.
4

Reduce the heat to medium. Add mascarpone (80 g) and a tablespoon of pasta cooking water (about 2-3 tablespoons) to the pan. Stir with a wooden spoon until the mascarpone starts to melt and forms a smooth emulsion. Add lemon juice (30 ml) and half of the grated parmesan (about 30 g). Stir for 1-2 minutes to combine the ingredients — a creamy, silky sauce with a distinct citrus note will form.

Ingredients: Mascarpone, Lemon juice, Parmesan (grated)
Use a wooden or silicone spoon. If the sauce is too thick, add 1 tablespoon of the reserved pasta water at a time until you reach the desired consistency. Do not bring to a boil, as the mascarpone may curdle.

Finishing and combining with pasta

5

Pour the drained pasta straight from the pot onto the pan with the sauce (use tongs or a strainer). Add arugula (80 g) to the pan along with the grated lemon zest (5 g). Turn the heat to medium-high and stir vigorously for 1 minute, gradually adding the reserved cooking water (1-2 tablespoons at a time) — the goal is to create a silky, slightly loose sauce consistency that evenly coats the pasta. Taste and season with salt and pepper as needed (use the remaining 2 g of pepper or add another 1-2 g of salt if necessary).

Ingredients: Dried tagliatelle, Arugula, Lemon zest, Parmesan (grated)
Use tongs to toss the pasta evenly, lifting it so the sauce coats it well. Key: a small amount of starchy water emulsifies the sauce (see steps 2 and 4). The arugula should wilt slightly while maintaining its structure.

Finishing

6

Add the shrimp back on top of the pasta (if you removed them), gently toss. If you are using butter, add it now (20 g) and quickly mix to give the sauce a shine. Sprinkle with the remaining Parmesan (30 g), freshly ground pepper, and gently mix for 10-15 seconds. The sauce should be creamy, shiny, and slightly loose — not dry or watery.

Ingredients: Butter, Parmesan (grated), Raw, peeled shrimp, Ground black pepper
Butter adds shine and smoothness — you can skip it for a lighter version. Be careful not to mash the arugula into a paste; mix gently.

Serving

7

Transfer the portions to warmed plates. Generously sprinkle with pomegranate seeds (about 25 g per serving, a total of 100 g) and finely chopped parsley (10 g). If you like heat, add a pinch of chili flakes (2 g) on top — optional. Serve immediately to maintain the contrast of temperatures and textures.

Ingredients: Pestki granatu, Parsley (finely chopped), Chili flakes
Use a wide flat plate — it looks elegant and makes eating easier. Add the pomegranate seeds just before serving, so they don't get soggy in the sauce.

Final tips

8

Check the temperature of the shrimp — they should be hot but not overcooked. Taste one last time and add a bit of lemon, salt, or parmesan if needed. Serve with a glass of dry white wine (e.g., vermentino or sauvignon blanc) to enhance the citrus notes.

Ingredients: Raw, peeled shrimp, Lemon juice, Parmesan (grated)
Quick test: press the shrimp — it should be firm and springy. If the sauce seems too sour, soften it with a bit of butter or additional parmesan.

Fun Fact

💡

Al limone is an Italian pasta style where lemon plays the main role — especially popular in northern Italy. The addition of pomegranate seeds is a modern, seasonal twist that combines Mediterranean flavor with an impressive presentation.

Best for

Sylwester / Nowy Rok Romantyczna kolacja Szybkie, eleganckie przyjęcie dla przyjaciół

Tips

🍽️ Serving

Serve immediately on warmed plates. For a finishing touch, serve additional parmesan in a small bowl. For a vegetarian option, replace the shrimp with slices of roasted eggplant or sautéed mushrooms and use vegetarian parmesan.

🥡 Storage

This dish is best enjoyed immediately. If there are leftovers, store them in the refrigerator in an airtight container for up to 24 hours. When reheating, gently warm in a pan with 1-2 tablespoons of cooking water or a little olive oil to restore creaminess. Shrimp are not suitable for reheating multiple times — it's best to eat them right away.

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