Today, I serve Tagliatelle with cream sauce in Saint Marcelin. Simple and quick dish, very creamy and super good!
I was a little too far from running Saint Marcelin, which gave me the idea of this dish. Lemon peel perfume and bring Pep. Very pleasant in the mouth and they should not be omitted from the recipe. It’s a little different, it’s all going to be different.
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Ingredients (3 persons):
- 200 g tagliatelle not cooked
- 2 tablespoons olive oil
- 300g peeled raw shrimp
- 25g butter
- 200g thick cream
- 1 Saint Marcelin (80 g)
- 1 small lemon, juice and passion
- 1 teaspoon dried basil
- Salt and pepper
- 3 tablespoons Parma service
- 1/2 lemon, warm service
instruct:
- Cook tagliatelle al Dente according to the packaging instructions. Flow away.
- Prepare all the ingredients as cooking is fast. If the shrimp is not finished yet, peel it. Cut Saint Marcelin into small pieces. Take the lemon zest and squeeze it to get the juice.
- Heat the pan with olive oil. Add the shrimp and bake for 2-3 minutes until they turn pink in all directions. Remove on a plate.
- Reduce the firepower to average strength. Add butter to the pan.
- Once the butter has melted, add the cream and cheese. Mix until the cheese melts.
- Add lemon juice and rind, dried basil, salt and pepper. Mix well.
- Add the label and shrimp, cook for 1-2 minutes, mix the coating and heat well.
- Serve immediately, sprinkle with grated Parmesan cheese and lemon zest.
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