Tagliatelle with shrimp and vegetables in port wine sauce

Ingredients for 2 servings:

• 250 g tagliatelle, fresh from the refrigerated section or homemade
• 250 g mushrooms, brown or white
• 100 g shrimp(s), small
• 25 g onion(s), red
• 100 g zucchini, possibly yellow
• 120 g cocktail tomatoes
• 30 ml olive oil
• 10 basil leaves
• 125 g double cream or Italian cream
• 1 tbsp cream, possibly 2 tbsp
• 4 tbsp port wine, more if desired
• some salt and pepper
• some chili flakes
• e.g. Parmesan, freshly grated
• some cream of balsamic vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

super delicious, something special

Clean and slice the mushrooms. Peel and dice the onion. Wash the zucchini, but don’t peel it and dice it as well. Wash the tomatoes and cut them into small pieces. Bring a large pot of water to a boil. Add the olive oil to a pan and sauté the diced onion. Then add the zucchini and mushrooms. Sauté everything over medium heat until the zucchini is soft enough. It’s a matter of taste; some like it crunchy, others soft. Add the port wine (I always use a little more) and let it simmer briefly. Then add the double cream and cream. Season with salt, pepper, and chili flakes. Meanwhile, add the pasta to the boiling water and let it simmer for about 2 minutes. Add the shrimp to the vegetables in the pan, along with the tomatoes, perhaps reserving a few for garnish. Finely chop the basil and mix in. Drain the pasta and place it on two plates. Spoon the shrimp and vegetable sauce over the pasta. Top with the remaining tomatoes and sprinkle with Parmesan cheese. Garnish with a drizzle of balsamic vinegar.