Gently heat evoo in a saute pan over medium heat.
Carefully add tomatoes and Shrimp. Season with S&P. Sear on one side for 2 minutes.
Add chorizo and Roasted Peppers. Gently toss to combine.
Increase heat to high. Carefully turn shrimp over.
Deglaze with white wine. Reduce by half.
Add Tagliatelle in boiling salted water for about 15 to 30 seconds.
Add Shellfish Broth, Saffron Butter and parsley. Bring to a simmer.
Drain Tagliatelle well and to the pan. Gently toss to coat the pasta evenly with the sauce, ensuring that the sauce does not over-reduce. Taste and adjust seasoning as needed.
Using a rubber spatula, transfer immediately to a warm bowl, pulling all the sauce from the pan into the bowl, while keeping the shrimp visible on top of the pasta, as shown in the photo.
Evenly distribute parmesan over the pasta, as shown in the photo.
—