Wine tagliatelle with shrimp and tomato-peanut paste
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- tagliatelle with Piedmont Barolo wine with whole-wheat semolina 100 Gram 100 Gram
- tiger shrimp 10 Piece 10 Piece
- lemon juice At discretion At discretion
- salt At discretion At discretion
- pepper At discretion At discretion
- oregano At discretion At discretion
- rosemary At discretion At discretion
- garlic 0.25 Clove 0.25 Clove
- oil 0.5 Teaspoon 0.5 Teaspoon
For the paste:
- tomatoes 1 Piece 1 Piece (fresh, big)
- dried tomatoes 8 Piece 8 Piece (8-10 pieces, from olive pickle)
- tomato paste 1 Teaspoon 1 Teaspoon (flat spoon)
- olive from dried tomatoes 1 Teaspoon 1 Teaspoon
- walnuts At discretion At discretion (couple)
- fresh basil At discretion At discretion (handful)
- chili powder 1 Pinch 1 Pinch (a small pinch)
- salt 1 Pinch 1 Pinch (a small pinch)
- balsamic vinegar At discretion At discretion (little)
- honey 0.33 Teaspoon 0.33 Teaspoon
You've changed the number of portions - include changes in directions!
- Thawed shrimps, in a small bowl, mix with lemon juice, salt, pepper, oregano, rosemary, oil and the crushed garlic, so that they are all thoroughly covered with spices.
- Set aside for some time.
- Preheat oven to 200 degrees.
- Bake shrimps uncovered on the baking paper for about 6 minutes.
- Cook pasta al dente according to directions on package.
- Throw into blender blanched and peeled tomato cut into pieces, dried tomatoes drained in a sieve and cut into pieces, olive oil, chopped basil (leave a few leaves for decoration), crushed walnuts, chili, salt, honey, concentrate and balsamic vinegar.
- Blend everything.
- Hot pasta throw into a bowl.
- Throw in the baked shrimps (leaving two for decorations), pour the walnut-tomato paste and quickly stir.
- Put on a plate (preferably deep), garnish with shrimps and with basil, serve immediately.