in Italy

Tagliatelle la taccola e gamberetto

updated

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Ingredients for 2 servings:

  • 300 g pasta, fresh tagliatelle
  • 200 g sugar snap peas
  • 250 g shrimp(s)
  • 1 clove(s) garlic
  • 1 bunch of parsley
  • 250 g cherry tomatoes
  • 1 cup of cream
  • salt and pepper
  • Parmesan, as desired!
  • Paprika powder
  • chervil
  • possibly broth or white wine

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with sugar peas and shrimp

Cook the tagliatelle in salted water until al dente and set aside! For the sauce: Sauté the peeled prawns with the chopped garlic and finely chopped peas in a dry pan. Add the halved tomatoes and deglaze with the cream, then simmer gently for about 10 minutes. Season to taste, adding a little stock or a splash of white wine if desired. Just before serving, add the pasta to the pan and toss to combine. Season to taste! Serve the tagliatelle beautifully, garnished with Parmesan cheese, and serve to your guests!

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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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