Pasta with shrimp

Ingredients for 3 servings:

• 150 g flour (wheat flour, type 405)
• 150 g semolina (durum wheat semolina)
• 3 eggs
• ½ tsp salt
• 2 tbsp olive oil, mild
• 2 cloves garlic
• 250 g shrimp, cooked, drained
• 1 pinch(s) white pepper, coarsely ground
• ½ tsp salt, sea salt
• 2 cl port wine
• 250 g tomatoes, pureed
• ½ tsp Thyme, dried, shredded
• ½ tbsp butter, melted
• ½ tbsp flour
• 90 g Parmesan, freshly grated

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Sift the flour into the bowl of a food processor, add the durum wheat semolina, eggs, and salt, and mix with the dough hook until smooth and doughy. The dough should come away from the sides of the bowl without leaving any residue. Once kneaded, roll the dough into thin sheets using a pasta machine and cut them into the required width. Let the finished pasta rest on a floured surface for about 30 minutes. While a large pot of salted water is boiling the pasta, heat 2 tablespoons of olive oil in a pan and briefly sauté the finely sliced ​​garlic. Then add the shrimp, pepper, and sea salt, toss everything together over high heat, and simmer for about 2 minutes. Then deglaze with a small glass of port wine and simmer for another minute before adding the pureed tomatoes and seasoning with 1/2 teaspoon of thyme. While the sauce is slowly bringing to a boil, prepare a mixture of melted butter and flour to thicken the sauce once it’s boiling. Bring the sauce back to a boil briefly, then reduce the heat to low and let it simmer for a while. Add the prepared pasta to the now bubbling salted water. Don’t panic if it seems a little sticky; the pasta will separate as soon as you add it to the boiling water. Depending on the width of the pasta, the cooking time is about 4 to 6 minutes. Once the pasta is cooked al dente, strain it; do not rinse it, and divide it between warmed pasta plates. Pour the sauce over the pasta and sprinkle with freshly grated Parmesan cheese. You can, of course, also use ready-made pasta, but with the right kitchen appliances, making fresh pasta is much less time-consuming than you might think, and it’s always worth it! My favorite is tagliatelle! As a starter, the specified amount is enough for about 6 people.