Creamy lemon tagliatelle with shrimp


Creamy lemon tagliatelle with shrimp

You can cook this pasta dish in no time if you use peeled and cooked giant shrimp, gambas, which are quickly reheated in the pasta sauce. 

For your pasta choose organic wholewheat Italian tagliatelle, such as Delverde, which is cooked in only 5 ¼ minutes according to the information on the package. It is the best tagliatelle that I have ever tasted.

2 servings

Wholewheat organic tagliatelle for two servings

2 tbsp. olive oil

1 shallot, chopped

1 clove garlic, minced

Freshly ground black pepper

Grated lemon zest from ½ organic lemon

Lemon juice from ½ organic lemon

2 tbsp. crème fraîche 15% fat or cream

1 package, about 200 g, cooked and peeled giant shrimp, gambas

A small handful of freshly grated parmesan

Chopped fresh basil

Warm the olive oil over medium- low heat in a frying pan. Add the shallot and garlic and sauté for about 10 minutes until soft but not browned.

Add the lemon zest and juice, crème fraîche and black pepper and stir. Cook for a few minutes. Add the gambas and continue cooking for a couple of minutes until the gambas are reheated.

Meanwhile cook the tagliatelle and drain. Divide the pasta on the plates. Fold in the grated parmesan with a fork, then top the pasta with gambas sauce and decorate with basil.


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