breakfast
33% whipping cream
Tagliatelle with shrimp and Parmesan cream sauce
Ingredients
Parmesan cheese
10 g
Thyme, rosemary
1 sprig
Butter
20 g
Wheat flour
20 g
Tagliatelle pasta
100 g (1 nest)
Shrimp
5
Cherry tomatoes
2-3 berries
Shallot
1/4 bulb
Fresh basil
3-4 leaves
Garlic
1/3 clove
Dry white wine
2 ст. tbsp
Olive oil
2 ст. tbsp
Ground black pepper, chili pepper, salt
to taste
Method of preparation
- Prepare the «Roux» (sauce thickener): melt 20 g of butter in a saucepan and add 20 g of flour. Stir until smooth.
- Pour 100 ml of cream into the saucepan and add 10 g of Parmesan cheese.
- Add a small sprig of thyme and rosemary.
- Bring to a boil, then season with salt.
- Add the roux to the sauce: stir with a whisk, bring to a boil, then strain. The sauce is ready.
- Sauté the shallots, garlic, chili pepper, and shrimp (previously cut lengthwise) for 1 minute in heated olive oil.
- Add the wine and let it evaporate a bit.
- Add the Parmesan cream sauce and cherry tomatoes, and simmer everything together for 1 minute.
- Bring lightly salted water to a boil; add the pasta to the boiling water and cook for the number of minutes indicated on the package; drain the cooked pasta in a colander.
- Add the cooked pasta to the prepared sauce.
- Toss the pasta for 1–2 minutes, then add the chopped basil.
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