For ➍500 g tagliatelle (or another thin pasta)
20 large (frozen) shrimps
10 tomatoes
4 shallots
2 cloves garlic
5 cl white wine
½ ts harissa
a large handful fresh green herbs (thyme, basil, tarragon, parsley)
olive oil
pepper & salt
Defrost the shrimps.
Bring a pot of water to a boil. Cut a cross in the top of each tomato. Immerse tomatoes in hot water (count to 15).
Rinse off with cold water. Remove the peel. Cut each tomato into four, remove the seeds and cut the flesh into tiny cubes. Put the chopped tomatoes in a bow.
Chop the peeled shallots very fine.
Crush the garlic to a pulp.
Put a deep pot over medium heat. Heat a dash of olive oil. Add the shallots and garlic in oil a few m. When the shallots turn translucent, add the tomatoes. Stir and let the tomatoes melt for 15 m over medium heat. Add a dash of white wine. Let the sauce simmer for a few m. Add a touch of harissa. Taste the sauce and use a quantity to taste.
Clean the shrimps.
Fill a large pot with water and bring to a boil. Add a generous pinch of salt and cook the tagliatelle al dente.
Heat a splash of olive oil in a pan. When the oil is very hot, fry the prawns. Add salt and pepper. Fry the shrimp in a few m.
Pick a selection of fresh green herbs. Use either thyme, basil, tarragon, parsley, chervil.
Tear the rinsed herbs into large pieces. Remove the tough stems.
Add the fried prawns in tomato sauce.
Drain the tagliatelle in a bowl and pour over the tomato sauce with prawns. Finally, sprinkle fresh herbs over the dish.
Stir the ingredients. Decorate with a bit of spicy green.
Bring a pot of water to a boil. Cut a cross in the top of each tomato. Immerse tomatoes in hot water (count to 15).
Rinse off with cold water. Remove the peel. Cut each tomato into four, remove the seeds and cut the flesh into tiny cubes. Put the chopped tomatoes in a bow.
Chop the peeled shallots very fine.
Crush the garlic to a pulp.
Put a deep pot over medium heat. Heat a dash of olive oil. Add the shallots and garlic in oil a few m. When the shallots turn translucent, add the tomatoes. Stir and let the tomatoes melt for 15 m over medium heat. Add a dash of white wine. Let the sauce simmer for a few m. Add a touch of harissa. Taste the sauce and use a quantity to taste.
Clean the shrimps.
Fill a large pot with water and bring to a boil. Add a generous pinch of salt and cook the tagliatelle al dente.
Heat a splash of olive oil in a pan. When the oil is very hot, fry the prawns. Add salt and pepper. Fry the shrimp in a few m.
Pick a selection of fresh green herbs. Use either thyme, basil, tarragon, parsley, chervil.
Tear the rinsed herbs into large pieces. Remove the tough stems.
Add the fried prawns in tomato sauce.
Drain the tagliatelle in a bowl and pour over the tomato sauce with prawns. Finally, sprinkle fresh herbs over the dish.
Stir the ingredients. Decorate with a bit of spicy green.
This classic Italian dish might be made with a tiny shredded pepper instead of the arissa, a small glass of brandy added to the sauce and a pinch of sugar. Try some other pasta with prawns recipes: scampi Fra Diavolo, shrimps & Brie linguine, shrimps scampi, cavatelli with prawns, samphire & garlic, pasta with prawns & basil.
