Tagliatelle with shrimp, basil and sun-dried tomatoes
In London this spring I bought a wonderful cookbook full of fantastic recipes and beautiful pictures. Among all these recipes, this recipe immediately caught my eye, so I told myself that I would try it by the summer. And I did! I have to compliment it because it’s real seafood, juicy and totally interesting. Recommendations and finger up!
Preparation steps
- First clean the shrimp from the shell and head. Let only the body of the shrimp remain. Then prepare the vegetables. Finely chop the garlic, cut the spring onion into thin rings, the dried tomatoes into sticks, and chop the basil.
- Lightly fry the garlic in olive oil in a large and deep pan until it releases its divine scent. Add the cleaned shrimp and fry them for a few minutes, stirring often until the shrimp get a golden-yellow-orange color. When they are done, transfer them from the pan to a bowl or plate.
- Then put spring onions, basil, sun-dried tomatoes, pepper, salt (be careful not to overdo it because you will add parmesan and shrimp to the sauce), stock or water, white wine and cream. Cook all this on a medium heat for at least 20 minutes or until the sauce is reduced by half. Put to boil water for pasta.
- When the sauce is done, remove from the heat and add the parmesan, which you will immediately stir with a food processor to melt. Then add the shrimp and all the juices they have released and mix everything well.
- Put the cooked pasta in a pan and mix everything well.
Serving
Serve this dish with a glass of white wine that you used in cooking, sprinkle the dish with finely chopped basil, and you can add some fine salad to it. Have a good sea run!
