in Recipes

Tagliatelle with prawns in sherry cream

updated

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Ingredients for 2 servings:

  • 180 g tagliatelle
  • 2 spring onions
  • 2 garlic cloves
  • 5 date tomatoes
  • 2 tbsp extra virgin olive oil
  • 20 butter
  • 150 g fresh shrimp(s), shelled
  • 100 ml cream, liquid
  • 50 ml Sherry, dry
  • salt and pepper
  • 1 pinch(s) of sugar

Instructions

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

Cook the pasta in salted water until al dente. Finely slice the spring onions and set the green parts aside. Peel and finely dice the garlic. Quarter the tomatoes. Heat oil and butter in a pan and fry the prawns for about 30 seconds on one side. Immediately after turning, add the spring onions (without the green parts) and garlic, fry briefly, and then remove the prawns from the pan. Deglaze the stock with cream and sherry. Season with salt, pepper, and a pinch of sugar. Add the prawns, spring onions, and tomatoes to the sauce, mix, and then pour over the pasta.

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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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