Tagliatelle with Rock Shrimp, Corn and Burst Cherry Tomatoes

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I usually love Anne's recipes. I picked this tonight because it was simple and quick. I liked it, but I thought the flavor was just average. With just a little garlic and red pepper, how bold could it be? I'll have to find a way to give it a little more kick to make it again.

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Easy prep, colorful, flavorful--loved! Cookielady...forget rules. My family is from Bologna. While by taste I don't use cheese on seafood, others do--my husband does, likes the flavors. Rule: Bolognese sauce must have veal. My grandmother never put veal in her sauce. Rule: salt pasta water...not in my family. Well known Italian NYC chef we know says, "salting the water is just trendy...a good sauce has enough salt." My opinion--go by taste, not rules.

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Fantastic. So simple to make. Loved every bite.

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This is such a delightful dish! Easy to make, pretty and colorful, the pinch of red pepper flake is amazing.
Loved it!

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One of the best Italian meals I've ever eaten. The only deviation I made in Anne's recipe was adding some sliced baby bellas. The layers of flavor were incredible.
I highly recommend this one..awesome!

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I didn't have cherry tomatoes, so I used regular old romas and cut them. To compensate for the extra water I should have put in less broth. It doesn't help that they were yucky tomatoes from the grocery store. The tasteless kind, not the yummy garden kind. I had some zucchini and artichoke hearts on hand, so i added those, but I ended up having to spice it a bit with white pepper and oregano. I think perhaps better tomatoes would have lent more flavor. All in all I'd say it was good, but I'll make sure to use the cherry tomatoes next time.

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Well Cookielady I consider myself to be a 'real Italian' and Cheese with Seafood is not such a big deal anymore. You probably won't find many people who WANT to slather parmesan or mozzarella all over their fish or seafood because often it just doesn't taste good. But like Anne said, in Italian cooking, cheese is often meant to help hold the sauce to the pasta and whatever protein or vegetable is included. Personally I don't mind a little tangy parmesan mixed in with my linguine and clams. These kinds of food RULES, just like only serving white wine with fish and red wine with beef have all been thrown out the window these days. Who cares anyway, as long as you enjoy eating it, right?

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I just watched this dish being made by anne, who I love by the way.So I'll give it 5 stars due to the ingredients used. But any real Italian knows not to mix seafood dishes with cheese, of any kind. So I will make this without the grated cheese finish. I am surprised Anne did not mention this thought, since she adds so many comments, helpful tidbits, about food. If I can not find the rock shrimp I will use raw pink gulf shrimp which I can purchase locally. Are there other Italians out there that feel the way this household does about skipping cheese with seafood???

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My husband and I loved it. I did not use shrimp. Instead, I grilled a few small chicken breasts on the grill seasoned with garlic powder, olive oil, cracked pepper, sea salt and a squeeze of lemon. However, I followed the recipe to a "T" otherwise. Wait, I forgot, I grilled some asparagus that I had left over, and threw them in the pot at the end, too. My new favorite recipe. Plus, since I'm on a diet, it was perfect. Thanks, Anne, for the new recipe.

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Just had this dish for Sunday dinner. My Mom and I enjoyed it. I used fresh fettuccini and used frozen shrimp 41-50 count (saving a little money All in all it turned out pretty good. Great recipe.
Nikki