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Recipe
Tagliatelle aux crevettes et à la crème
Savory Shrimp and Cream Tagliatelle
4.5 out of 5
Indulge in the flavors of French Guianan cuisine with this delectable recipe for Tagliatelle aux crevettes et à la crème. This dish combines the richness of cream with succulent shrimp, creating a creamy and satisfying pasta dish.
Metadata
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Dairy-free (with suitable substitutions), Gluten-free (with suitable substitutions), Low-carb (with suitable substitutions), Keto-friendly (with suitable substitutions)
Allergens
Shellfish (shrimp), Dairy (cream, butter)
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
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.
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250g (8.8 oz) tagliatelle pasta 250g (8.8 oz) tagliatelle pasta
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300g (10.6 oz) shrimp, peeled and deveined 300g (10.6 oz) shrimp, peeled and deveined
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2 tablespoons butter 2 tablespoons butter
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2 cloves garlic, minced 2 cloves garlic, minced
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1 cup (240ml) fresh cream 1 cup (240ml) fresh cream
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1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
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1 tablespoon fresh chives, chopped 1 tablespoon fresh chives, chopped
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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
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1.Cook the tagliatelle pasta according to package instructions until al dente. Drain and set aside.
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2.In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
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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.
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4.In the same skillet, pour in the fresh cream and bring it to a gentle simmer. Cook for 2-3 minutes, stirring occasionally.
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5.Add the cooked tagliatelle pasta to the skillet and toss it in the creamy sauce until well coated.
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6.Return the cooked shrimp to the skillet and gently mix them with the pasta.
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7.Season with salt and pepper to taste.
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8.Sprinkle the chopped parsley and chives over the pasta.
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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.
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