Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil for pasta. | 2. Place stocks and wine in a small saucepan, and reduce to 1/2 cup. | 3. Heat oil in a large, heavy skillet. | 4. Add radicchio, and sauté over medium heat, stirring, until it wilts. | 5. Add shrimp, and cook a minute or two, until radicchio is tender and shrimp just turn pink. | 6. Remove from heat. | 7. Add tagliolini to boiling water, and cook about 3 minutes. | 8. Drain, reserving about a half cup cooking water. | 9. Transfer pasta to skillet with radicchio and shrimp. | 10. Toss. | 11. Add butter and reduced stock mixture, return to heat, cook and toss a few minutes more. | 12. Moisten with cooking water if needed. | 13. Season to taste with salt and pepper. | 14. Add parsley. | 15. Serve at once with grated cheese on top or transfer to an oiled baking dish and dust with cheese. | 16. Lightly brown under preheated broiler. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt				-	-	-	-
fish stock	1/2	cup		18.64	0.0	2.6329	0.9437
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
white wine	1/2	cup		-	-	-	-
extra virgin olive oil	3	tablespoons		302.6	0.0	67.32	1.7
radicchio	2	heads	cored shredded	-	-	-	-
shrimp	24		shelled deveined cut	102.24	1.3104	19.5984	1.4544
tagliolini	12	ounces		302.6	0.0	67.32	1.7
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
black pepper			ground	-	-	-	-
flat leaf parsley	1	tablespoon	chopped	302.6	0.0	67.32	1.7
parmigiano reggiano cheese			grated	302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.