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Pasta with shrimp, plums and Gorgonzola

updated

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Ingredients for 2 servings:

  • 180 g tagliatelle pasta
  • 2 tbsp olive oil or rapeseed oil
  • 225 g frozen shrimp tails
  • 150 g cream
  • 2 cloves garlic, finely chopped
  • some chili powder
  • 2 tbsp plum jam
  • 100g Gorgonzola
  • Salt and pepper, freshly ground
  • some chopped parsley for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

fine maritime pasta

Thaw the shrimp tails and cut them into smaller pieces if necessary. Cook the pasta according to the package instructions. While the pasta is cooking, heat the oil and sauté the shrimp. Add the garlic and chili, deglaze with the cream, and reduce slightly. Stir in the plum jam. Add the Gorgonzola in smaller pieces and heat through, but do not boil. Season with salt and pepper. Transfer the pasta to the plate and cover with the shrimp sauce. Sprinkle with a little parsley.

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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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