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Ingrid's tagliatelle with shrimp

updated

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Ingredients for 2 servings:

  • 125 g tagliatelle
  • 125 g tagliatelle, green
  • salt water
  • 1 m.-sized onion(s)
  • 1 tsp, heaped ginger powder
  • 1 tsp, leveled curry paste, red, possibly more
  • 2 tsp, heaped curry powder
  • 40 g crustacean paste
  • 20 g butter
  • 3 dashes lemon juice
  • 4 curry leaves
  • 2 ml coconut milk
  • ½ pack of sweet cream
  • 300 g prawns or prawns

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple

Halve and slice the onions. Peel the tails and devein the shrimp. Set aside. Cook the pasta in salted water according to the package instructions. Meanwhile, sauté the onions in butter in a saucepan until translucent. Then add the cream, coconut milk, and all the seasonings and simmer over low heat. When the pasta needs another 5 minutes, add the shrimp to the sauce. Drain the pasta, divide it among plates, and spoon the sauce over the pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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