Tagliatelle with Shrimp Sauce

Tagliatelle with shrimp sauce is a refined and tasty dish. Here’s how to make it.

Ingredients

• 400 g of egg tagliatelle
• 300 g of shelled shrimp
• 1 clove of garlic
• 200 ml of cooking cream
• 1 glass of dry white wine
• Chopped fresh parsley
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by preparing the shrimps: clean them by removing the shell and the intestinal thread, then rinse them under cold running water and dry them.
2. In a large pan, heat a drizzle of extra virgin olive oil and the crushed garlic until it turns golden, then remove it.
3. Add the shrimp to the pan and let them sauté for a couple of minutes, then deglaze with white wine and let it evaporate.
4. Pour the cream into the pan, adjust with salt and pepper and let the sauce cook on low heat for about 5-10 minutes, or until it has slightly thickened.
5. Meanwhile, bring a pot of salted water to a boil and cook the egg tagliatelle al dente.
6. Drain the pasta and transfer it to the pan with the shrimp sauce, mixing well to combine all the ingredients.
7. Add the chopped fresh parsley and serve immediately.

An Italian touch can be offered by emphasizing the use of fresh and quality ingredients, like freshly caught shrimp if possible, and fresh cream. You might also enrich the dish with a sprinkle of grated lemon zest to add a hint of freshness. Enjoy your meal!