Tagliatelle with Shrimps
Al dente tagliatelle in a creamy white-wine and QimiQ sauce with peeled shrimps and dill.
Ingredients
| 125 g | QimiQ Classic, chilled | |
| 400 g | Tagliatelle | |
| 1 tbsp | 15 ml | Olive oil |
| 0.5 | Onion(s), finely chopped | |
| 1 tbsp | 15 ml | Butter |
| 100 ml | Dry white wine | |
| 150 ml | Clear vegetable stock | |
| — | Salt and pepper | |
| 1 tbsp | 15 ml | Dill, finely chopped |
| 300 g | Shrimp, peeled |
Instructions
- Cook the tagliatelle al dente in salted water with the olive oil.
- For the sauce, fry the finely chopped onion in butter until soft. Douse with the white wine and reduce. Add the vegetable stock and bring to the boil.
- Finish with the cold QimiQ Classic and season with salt, pepper and dill.
- Add the shrimps and warm them through in the sauce.