Tagliatelle with lime and gamberetti

Ingredients for 4 servings:

• 20 g butter
• 2 shallots
• 250 ml Noilly Prat
• 1 lemon(s) (salt lemon)
• 200 ml whipped cream
• 1 pinch of salt
• 2 garlic cloves
• 1 chili
• 40 g almond sticks or almond flakes
• 2 tbsp olive oil
• 30 g butter
• some lemon juice or juice from the salted lemons or limoncello
• 500 g tagliatelle or other pasta
• Salt
• 16 king prawns

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Tagliatelle with lemons and shrimps

Finely dice the shallots and sauté briefly in the melted butter. Add the Noilly Prat and the quartered salted lemon and reduce to 150-100 ml. Pour through a sieve. Squeeze out the sieve contents well and discard. Add the cream to the drained stock and reduce again to about 200 ml. Season with salt and keep warm. Briefly toast the almonds in a pan and set aside. Clean the prawns and remove the guts. Thinly slice the garlic and either prick the chili or, if you prefer something a little hotter, finely chop it. Heat the butter and oil in a pan. Fry the garlic, prawns and chili over medium heat for about 5 minutes. Turn the prawns over and add a little salt. Deglaze with a little lemon juice, lemon stock or lemon liqueur and reduce the liquid. Meanwhile, bring the pasta water to a boil with a little salt and cook the tagliatelle for 9 minutes, then drain. Serve the pasta with the sauce, shrimp, and almonds. This was served with a Bickensohler Pinot Blanc. Tip: You can also mix in smaller shrimp, as shown in the photo, using fewer king prawns.