The Missing Ingredient

A Food Blog

Black Tagliatelle with Shrimp and Jalapeno Cream Sauce November 9, 2008


On a trip to Vegas my husband tried a similar Mario Batali dish with black pasta, crab, and a spicy cream sauce.  He loved it and we tried to recreate it at home.  We tried using the crab we could find in the grocer but it ended up stringy in the sauce.  It would work well with large king crab chunks but we found that shrimp were much easier and just as tasty!

8 ounces black tagliatelle pasta (similar to fettuccine)

2 tbs. olive oil

1 celery stalk, chopped

1/2 red onion, chopped

2 cloves garlic, minced

2 jalapenos, chopped fine

1/2 pound raw jumbo shrimp, cleaned and deveined

2 tbs. flour

1/2 cup half and half

Salt and pepper


1.  Cook pasta according to instructions.

2.  Saute garlic, celery, and onion in olive oil over medium heat until celery is soft and cooked through; 5-7 minutes.  Add jalapeno and shrimp; cook until shrimp turn pink; 3-4 minutes.  Turn heat to low, add flour and half and half.  Cook on low 1-2 minutes until sauce thickens.  Season to taste with salt and pepper. Add pasta to sauce and serve warm.


3 Responses to “Black Tagliatelle with Shrimp and Jalapeno Cream Sauce”

  1. Elizabeth F. Says:

    Very interesting – I have seen several color pastas, but never black. Very cool!

  2. Kira Says:

    That’s a very striking visual with the black pasta. Where did you find it?

  3. Amanda Says:

    I bought them at World Market.

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