Tagliatelle Gamberetti

Ingredients for 3 servings:

• 250 g tagliatelle pasta
• 250 ml vegetable stock
• 200 g shrimp tails
• 200 g cherry tomatoes
• 50 g Parmesan
• 40 g tomato paste
• 1 small onion(s)
• 1 clove(s) garlic
• 10 basil leaves
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 1 handful of pine nuts
• 1 pinch of salt
• some pepper
• 1 shot of red wine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cook the pasta according to the package instructions until almost cooked. Finely dice or chop the garlic and onions. Wash and finely chop the fresh herbs. Quarter the cherry tomatoes and grate the Parmesan cheese. Roast the pine nuts in a pan without oil. Sauté the garlic and onions in a large pan until translucent. Deglaze with a generous splash of red wine, then top up with the vegetable stock and add about 2 tablespoons of tomato paste. Let the sauce simmer over medium heat until it thickens slightly. Sauté the shrimp until slightly crispy. Don’t overcook, or they’ll dry out when they’re simmering in the sauce with the pasta. Once the pasta is almost cooked, drain it. Don’t rinse the pasta; add it to the large pan with the sauce along with the shrimp, pine nuts, basil, thyme, rosemary, and cherry tomatoes. Gently mix everything together and let it simmer over low heat for about five minutes. Once the pasta has reached the desired cooking point, season with salt and pepper and fold in the Parmesan cheese.