Home Recipes Tagliatelle with shrimp and pesto sauce

Tagliatelle with shrimp and pesto sauce

Tagliatelle with pesto sauce using our Debic Culinaire Original.

Main course Pasta Pesto
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Ingredients

Tagliatelle

1200 g Tagliatelle

1000 g Shrimp

20 g Basil leaves

Pasta sauce

1000 ml Debic Culinaire Original

20 ml Debic Roast & Fry

500 ml White wine vinegar

25 g Shallots, finely chopped

2 Garlic cloves

5 g Salt

100 g Pesto

300 g Carrots

Preparation

Tagliatelle

Cook the tagliatelle al dente in water with a pinch of salt, drizzle with olive oil and allow to cool.

Pasta sauce

Cut the garlic and the shallots into pieces, fry in Debic Roast & Fry and add the white wine vinegar.

Add the Debic Culinaire Original and leave to simmer on a low heat for 30 minutes.

Pass the sauce through a sieve.

Sauté the pesto with the carrots and add the pasta sauce.

Finishing touch

Heat the Debic Roast & Fry and briefly fry the shrimps on both sides.

Season with salt and keep warm.

Mix the tagliatelle with the sauce, serve with the fried shrimp and garnish with basil.

Recipe tags Main course Pasta Pesto Dinner Evening Butter ButterConstant

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