Fresh pasta - sauce ideas?

To the suggestions above I'd add: a few good anchovies go a very long way in many pasta sauces! I like to crush them into the olive oil & sizzling garlic before adding tomatoes (if adding tomatoes).

oops, that's "expound about IT", not "expound about if".

Dunno what you folks out there think of this, but I seem to recall Marcella Hazan stating adamantly that butter is the preferred fat for fresh pasta, and olive oil for dried. Also, her rule of thumb is to keep it simple with fresh pasta, so the pasta, not the sauce, can shine. I'm not experienced enough with fresh pasta to expound about if on my own behalf, but anyway, that's Marcella's opinion!

In Minnesota, this may also be an idea for later in the summer, but just wanted to add that a simple basil pesto goes very well with fresh pasta. We have friends in Camogli (on Ligurian coast, home of pesto) and while visiting them we ate it literally every day, and never tired of it.

For the tomato buy a tin (yes) of Roma tomato that is from Italy. Squeeze with you hands to break into chunks. Use the pieces for your sauce. Use the liquid to make a bloody Mary!
Italians pick and tin tomato at the peak of freshness and taste. Seldom will you find a super market tomato with taste - even when the label says vine ripened etc.

Thanks everyone for the great suggestions! The Cacio e Pepe will be perfect.
Tossing it with raw tomatoes sounds lovely, but I'm in Minnesota and our tomatoes just aren't ready yet. I'll save that idea for later this summer. Cheers!

Yes, less is more. All fine suggestions here. Brown butter and Mizithra being another (and favorite) example.

I remember being in Milano once and this bore ass American was instructing the waiter that he wanted his pasta with clams "with a white sauce, a blanco sauce." Blanco is not even an Italian word. I just winked at the waiter.

I would use these building blocks; olive oil, garlic, parsley, white wine, salt and pepper, perhaps some hot pepperoncino (up to you), perhaps some fennel fronds. What you learn in Italy (unless you are in Bologna) is that less is more. These ingredients will combine well with shrimp and fresh pasta. Keep in mind that fresh cut pasta cooks in about 2 to 3 minutes so be ready. Add the pasta to the sauce, not vice versa.

With fresh pasta, I love to make Cacio e Pepe. Technically not a sauce, but so simply and so delicious.

What do you think about an uncooked fresh tomato sauce, with fresh basil, garlic, olive oil, and a splash of balsamic vinegar?