Tagliatelle aux crevettes et à la crème

Ingredients

In this adaptation of Tagliatelle agli striduli to French Guianan cuisine, we incorporate local flavors and ingredients to create a unique dish. The original Italian recipe typically uses tomatoes and basil, while our French Guianan version replaces these ingredients with a creamy sauce made with fresh cream, garlic, and aromatic herbs. Additionally, we enhance the dish by adding succulent shrimp, which adds a delightful seafood element to the pasta. We alse have the original recipe for Tagliatelle agli striduli, so you can check it out.

• 250g (8.8 oz) tagliatelle pasta 250g (8.8 oz) tagliatelle pasta
• 300g (10.6 oz) shrimp, peeled and deveined 300g (10.6 oz) shrimp, peeled and deveined
• 2 tablespoons butter 2 tablespoons butter
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (240ml) fresh cream 1 cup (240ml) fresh cream
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh chives, chopped 1 tablespoon fresh chives, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat: 28g (total), 16g (saturated)
• Carbohydrates: 38g (total), 2g (sugars)
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
3. 3.
   Add the shrimp to the skillet and cook until they turn pink and are cooked through, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
4. 4.
   In the same skillet, pour in the fresh cream and bring it to a gentle simmer. Cook for 2-3 minutes, stirring occasionally.
5. 5.
   Add the cooked tagliatelle pasta to the skillet and toss it in the creamy sauce until well coated.
6. 6.
   Return the cooked shrimp to the skillet and gently mix them with the pasta.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Sprinkle the chopped parsley and chives over the pasta.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and peel the shrimp before cooking to ensure a clean and enjoyable eating experience.

Tips & Tricks

• For a richer flavor, you can add a splash of white wine to the creamy sauce while simmering.
• If you prefer a spicier kick, you can add a pinch of red pepper flakes to the garlic butter before cooking the shrimp.
• To make the dish more colorful, you can add some sautéed bell peppers or cherry tomatoes to the pasta.

Serving advice

Serve the Tagliatelle aux crevettes et à la crème hot, garnished with additional fresh herbs for a pop of color. Pair it with a side salad or crusty bread to complete the meal.

Presentation advice

To present the dish beautifully, twirl a portion of the creamy tagliatelle onto a plate, ensuring the shrimp are evenly distributed. Sprinkle some freshly chopped herbs on top for an elegant touch.