Wine tagliatelle with shrimp and tomato-peanut paste
- tagliatelle with Piedmont Barolo wine with whole-wheat semolina100 Gram100Gram
- tiger shrimp10 Piece10Piece
- lemon juice At discretionAt discretion
- salt At discretionAt discretion
- pepper At discretionAt discretion
- oregano At discretionAt discretion
- rosemary At discretionAt discretion
- garlic0.25 Clove0.25Clove
- oil0.5 Teaspoon0.5Teaspoon
For the paste:
- tomatoes1 Piece1Piece (fresh, big)
- dried tomatoes8 Piece8Piece (8-10 pieces, from olive pickle)
- tomato paste1 Teaspoon1Teaspoon (flat spoon)
- olive from dried tomatoes1 Teaspoon1Teaspoon
- walnuts At discretionAt discretion (couple)
- fresh basil At discretionAt discretion (handful)
- chili powder1 Pinch1Pinch (a small pinch)
- salt1 Pinch1Pinch (a small pinch)
- balsamic vinegar At discretionAt discretion (little)
- honey 0.33 Teaspoon0.33Teaspoon
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.
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.