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  • Prep
    20 min
  • Total
    35 min
  • Servings

Paella Tagliatelle with Romano Cheese


  • 340 g (1 package) tagliatelle pasta
  • 1/3 cup (75 mL) dry white wine
  • 1 pinch saffron threads
  • 2 tbsp (30 mL) olive oil
  • 1 cup (250 mL) sliced cured chorizo  
  • 2 shallots, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, chopped
  • 1/4 tsp (1 mL) each salt, pepper and smoked paprika
  • 2 tbsp (30 mL) tomato paste
  • 1 cup (250 mL) reduced-sodium chicken broth
  • 1 lb (500 g) peeled deveined shrimp, tails removed (16/20 count)
  • 1/2 cup (125 mL) peas
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 1 cup (250 mL) Saputo very fine shredded Romano cheese


  1. Cook pasta per package directions; drain. 
  2. Meanwhile, stir together wine and saffron; let stand for 5 minutes. Heat oil in large skillet set over medium heat. Add chorizo, shallots, red pepper, garlic, salt, pepper and smoked paprika; cook for about 5 minutes or until sausage starts to brown. 
  3. Stir in tomato paste; cook for 1 minute. Stir in wine mixture and broth. Bring to boil; cook for 2 minutes. Reduce heat to medium-low. Stir in shrimp and peas; cook for about 2 minutes or just until shrimp turn pink and are cooked through.
  4. Add pasta and parsley to skillet; toss to coat. Remove from heat. Sprinkle with Romano cheese. 


- Substitute the tagliatelle pasta with linguine, if desired.


Featured product

Very Fine Shredded Romano Cheese