Recipe Review: Gordon Ramsay's Bloody Mary Shrimp Tagliatele

I cooked this dish for the first time in a live cookalong presentation with Gordon Ramsay on Facebook in December 2020. I had all the ingredients prepped, all the pots out and boiling water ready. My husband was managing the stove and I was adding ingredients and seasoning to the pots. We could barely keep up with him, he was so fast.  But the dish turned out amazing. 

Short Summary

πŸ’– Overall                πŸ‘ŒπŸ‘ŒπŸ‘ŒπŸ‘ŒπŸ‘Œ
✌ Taste                   πŸ‘ŒπŸ‘ŒπŸ‘ŒπŸ‘ŒπŸ‘Œ
πŸ‘Ά Kids Approved     Loved it
πŸ’ͺ Difficulty               Difficult


The dish has lots of ingredients and individual components that need to be added together at the end. The recipe sounds complicated, but it is easier to organize it if you don't make all the components at once, but one after the other.

I did not have celery salt and added just regular salt instead. 

The sauce needs to be flambeed and for this process I employed my husband to do it. 

Sauce is done!

Here are the toasted breadcrumbs. I did not have fresh horseradish and added horseradish from a jar instead. 

And the shrimps:

Now mix all together:

Taste and flavour

The taste of this dish is tangy, slightly spicy and wonderfully chewy. The flambΓ© gives the dish a slightly smoky taste. We all loved the dish. All the steps might be discouraging you from trying this recipe, but the dish turns out amazing. 

Is it worth it?

Worth it, but do it on a day when you have more time to cook. My entire family loved this dish, including the kids. 

Bloody Mary Shrimp Tagliatele


Bloody Mary Pasta Sauce:
1 large red onion (or 1½ small), root and tip removed, sliced about ¼-inch thin
Olive oil
3 cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper
Celery salt
3 small heirloom tomatoes, chopped (about ½ cup)
1 tablespoon unsalted butter
½ - 1 teaspoon Tabasco sauce
1 ½ - 2 teaspoons Worcestershire sauce
2 ounces vodka
½ cup canned diced tomatoes
Chili Parsley Paste:
1 red chili pepper (such as Calabrian or Fresno), thinly sliced, seeds discarded if desired
½ cup parsley leaves, loosely packed
Zest of 1 lemon
Kosher salt
1-2 tablespoons of olive oil

10-12 raw shrimp, peeled and deveined with all shells removed, sitting at room temperature for about 10 minutes
Olive oil
Kosher salt
Freshly cracked black pepper
½ lemon, seeds removed
½ teaspoon olive oil
1 tablespoon unsalted butter
1 cup (150g) fresh breadcrumbs
Freshly cracked black pepper
1 small chunk fresh horseradish, peeled
1 lemon
8-10 ounces (250-300g) fresh tagliatelle pasta (can substitute dry if needed)
Olive oil
Kosher salt


Bring a large pot of salted water to a boil before you start cooking. Set both medium and large nonstick frying pans over medium heat to prepare. 

Make the Bloody Mary Sauce: Once the large skillet is hot, add about 2 tablespoons of olive oil and let heat for about 30 seconds. Add red onion and garlic to the pan and lightly season with salt and a few cracks black pepper. Flatten everything in the pan with a wooden spoon to better caramelize, and drizzle with about a teaspoon more of olive oil. Season with a couple of pinches of celery salt and let cook further, about 1 minute.

Add chopped tomatoes to the pan and toss together. Add butter to the pan and flatten everything out again. Add Tabasco and Worcestershire sauce to taste and let continue to caramelize, about 1 minute, until all the water from the tomatoes has cooked out and the vegetables have a nice brown color. Add vodka to the pan and carefully tilt the edge of the pan down to the flame to catch fire and flambΓ©, letting the alcohol burn off. Once the flame has extinguished, reduce the heat to low and add canned tomatoes. 
Toss to combine and taste for seasoning, adding more salt and pepper if needed. Continue to cook on low as you begin the chili parsley paste. Remove the pan from the heat once the sauce has thickened a bit and set aside. 

Make the Chili Parsley Paste: Add chili, parsley and lemon zest to a mortar bowl. Season with a pinch of salt and about 1 tablespoon of olive oil. Crush with the pestle until a chunky, rustic paste forms, adding a bit more olive oil if needed. Taste and adjust seasoning if needed and set aside.

Make the Shrimp: Add a teaspoon of olive oil to the medium saucepan that’s been heating up, adjust the heat to medium-high. Quickly and carefully lay down the shrimp in one flat layer and season with salt, black pepper and a drizzle of more olive oil. Let cook for about 30 seconds, until the bottoms have a nice golden coloring on them, and flip to cook the other side. Add the chili parsley paste to the pan with the shrimp, turn off the heat and squeeze the lemon juice onto the shrimp, then toss a few times to combine. Set aside while you make the breadcrumbs. 

Make the Breadcrumbs: heat a small skillet over medium-high heat, add the olive oil followed by the butter. As the butter melts, add the breadcrumbs and toss to combine. Once the breadcrumbs are toasted and golden brown, season with pepper and transfer to a plate. Grate a bit of horseradish directly onto the breadcrumbs, followed by a bit of lemon zest. Mix with your fingers to combine. 

Make the Pasta: Add fresh pasta to the boiling water and let cook until al dente, about 90 seconds, stirring occasionally. (If using dried pasta, cook to al dente according to package directions.) Once cooked, drain the pasta in a colander, lifting it up immediately to reserve some of the pasta water and transfer back to the pot. Add a teaspoon of olive oil and a pinch of salt and stir the pasta to distribute. 

Use tongs to add some of the cooked pasta to the large skillet with the tomato sauce. Stir to combine before adding more pasta, mixing to combine and coat in the sauce. Add a bit more pasta and continue to twist with the tongs to combine. Add half the shrimp to the pan and twist one more. Use tongs to transfer the pasta into a large serving bowl, and top with remaining shrimp. Garnish with a generous sprinkling of breadcrumbs.