in Italy

Tagliatelle with shrimps in a light tomato sauce

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Ingredients for 4 servings:

  • 8 m.-large tomato(s)
  • 300 g shrimp, cooked
  • 1 lemon(s)
  • 100 ml cream or Cremefine
  • some olive oil
  • 2 garlic cloves, finely chopped
  • 1 handful of parsley, freshly chopped
  • 400 g tagliatelle or other pasta
  • salt and pepper
  • possibly cognac

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the pasta in salted water until al dente. Squeeze the lemon and zest. Peel and finely dice the tomatoes. Sauté the garlic in olive oil, add the drained shrimp and lemon zest, and toss briefly (not too long, or the shrimp will become rubbery). Add the tomatoes and simmer for a few minutes. Stir in the cream and season with salt, pepper, lemon juice, and a dash of cognac, if desired. Finally, stir in the chopped parsley and serve with the hot 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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