John Myers
Ingredients for 4 servings:
- 400 g tagliatelle, finest quality
- 20 raw, whole shrimp (Black Tiger)
- 1 shallot(s)
- 2 garlic cloves
- 150 ml white wine (Italian Pinot Grigio)
- 150 ml fish stock
- 250 ml cream
- 3 packs of saffron
- 1 fresh red pepper
- 4 tbsp olive oil, best Italian
- salt and pepper
- 1 lemon(s)
- 1 tbsp butter, cold
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
Remove the crusts and intestines from 16 of the Black Tiger prawns. Wash, dry, and set aside the others. Gently sauté the shells, without the heads, with the chopped shallot and garlic in a sauté pan in oil, then deglaze with the wine and fish stock and reduce to 1/3 of the volume. Pour this mixture through a fine sieve into another sauté pan, increase the heat, and add the cream. Reduce the mixture by almost half, add the saffron, season with salt and pepper, and set aside. Bring 3, or preferably 4, liters of salted water to a boil and toss in the unpeeled Black Tiger prawns for 2 minutes. Quickly remove them with a ladle and fry them with the peeled Black Tiger prawns in the remaining oil with the crushed chili pepper in a high-sided pan, turning once during the cooking process, seasoning with salt, pepper, and drizzle with lemon juice. At the same time, add the pasta to the boiling water. After about 3-4 minutes, remove the prawns with their heads on and keep warm. Now heat the sauce slightly, thicken with the cold butter (do not let it boil), and add it to the peeled prawns. Cook the pasta until al dente, drain, and add it to the sauce, still dripping slightly. Mix well and serve. Finally, garnish each plate with a Black Tiger prawn with its head on.
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