Wine tagliatelle with shrimp and tomato-peanut paste

Total time:25 Min.
Active time:10 Min.
Difficulty: 1
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Ingredients:

for
for 1 Serves
Serves

Main:

  • tagliatelle with Piedmont Barolo wine with whole-wheat semolina100 Gram100 Gram tagliatelle with Piedmont Barolo wine with whole-wheat semolina100Gram
  • tiger shrimp10 Piece10 Piece tiger shrimp10Piece
  • fresh lemon juice At discretion At discretion fresh lemon juiceAt discretion
  • salt At discretion At discretion saltAt discretion
  • pepper At discretion At discretion pepperAt discretion
  • oregano At discretion At discretion oreganoAt discretion
  • rosemary At discretion At discretion rosemaryAt discretion
  • garlic0.25 Clove0.25 Clove garlic0.25Clove
  • oil0.5 Teaspoon0.5 Teaspoon oil0.5Teaspoon

For the paste:

  • tomatoes1 Piece1 Piece tomatoes1Piece
    (fresh, big)
  • dried tomatoes8 Piece8 Piece dried tomatoes8Piece
    (8-10 pieces, from olive pickle)
  • tomato paste1 Teaspoon1 Teaspoon tomato paste1Teaspoon
    (flat spoon)
  • olive from dried tomatoes1 Teaspoon1 Teaspoon olive from dried tomatoes1Teaspoon
  • walnuts At discretion At discretion walnutsAt discretion
    (couple)
  • fresh basil At discretion At discretion fresh basilAt discretion
    (handful)
  • chili powder1 Pinch1 Pinch chili powder1Pinch
    (a small pinch)
  • salt1 Pinch1 Pinch salt1Pinch
    (a small pinch)
  • balsamic vinegar At discretion At discretion balsamic vinegarAt discretion
    (little)
  • honey0.33 Teaspoon0.33 Teaspoon honey0.33Teaspoon

Directions:

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General:

  • 1.

    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.

  • 2.

    Set aside for some time.

  • 3.

    Preheat oven to 200 degrees.

  • 4.

    Bake shrimps uncovered on the baking paper for about 6 minutes.

  • 5.

    Cook pasta al dente according to directions on package.

  • 6.

    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.

  • 7.

    Blend everything.

  • 8.

    Hot pasta throw into a bowl.

  • 9.

    Throw in the baked shrimps (leaving two for decorations), pour the walnut-tomato paste and quickly stir.

  • 10.

    Put on a plate (preferably deep), garnish with shrimps and with basil, serve immediately.

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