About this Recipe
The fresh tagliolini cook a few minutes, then prepare all the sauce first, then at the last dip
the pasta in boiling salted water.
If you do not find leeks, you can use spring onions: in this case, keep the slices in a bowl with some milk so that they lose the too sour taste.
The ideal is to use fresh shrimps, but even frozen ones are fine: in this case, dip them in boiling water with the bay leaf still frozen.
The vinaiolo’s pairing
A Vermentino di Bolgheri, bright straw yellow with greenish reflections, the nose is characterized by its mineral, citrus and floral notes. Vermentino is a very versatile white in combination with fish dishes.
Ideal companion for frying, it goes very well with the taste of shrimp.
- 500g of fresh tagliolini pasta
- 300g of shrimps
- 2 leeks (or spring onions)
- 1dl of fresh cream
- 1 knob of butter
- half a glass of white wine
- 1 leaf of bay
- salt, white pepper
Cut the radicle off the leeks, remove the outer sheath, wash them well and cut them into thin slices.
Melt the butter in a pan over low heat, add the leeks
and let them stew, stirring occasionally, until they are
soft and almost undone. Season with salt and pepper.
Dip the shrimps for 30 seconds in a pan of boiling salted water with the bay leaf, drain them and pour into the pan with the leeks.
Turn the heat back on, add the white wine, let it evaporate, add the cream and let it cook just long enough for the cream to blend with the rest of the ingredients. Season with salt and pepper again.
Cook the tagliolini in boiling salted water, pour them into the pan with the sauce, mix well and serve immediately on the table.
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