tagliolini with radicchio and shrimp

from remi resteraunt in nyc, courtesy of the NY Times. this dish pairs well with a nice glass of pinot grigio.

• Ready In: 40 mins
• Serves: 4

Ingredients

•  salt
• 1⁄2 cup  fish stock
• 1⁄2 cup  chicken stock
• 1⁄2 cup dry white wine
• 3  tablespoons extra virgin olive oil, plus oil for baking dish,optional
• 2  heads radicchio, 10 to 12 ounces,cored and shredded
• 24  medium shrimp, shelled,deveined and cut in two lengthwise
• 12  ounces  fresh  tagliolini
• 1  tablespoon unsalted butter
•  fresh ground black pepper
• 1  tablespoon  finely chopped flat leaf parsley
•  freshly grated parmigiano-reggiano cheese

Directions

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.