For ➍20 tiger prawns
soft spices (paprika & curry)
olive oil
salt & pepper
200 g green tagliatelle
1 dl cream
2 glasses of white wine
1 shallot
2 cloves garlic
fresh parsley
Cut the shallots into brunoise. Add the wine. Boil and reduce to ¼.
Add the cream. Reduce until you got a thick sauce, thicken with a few cubes of cold butter, season to taste with salt and pepper.
Cook the tagliatelle in boiling salted water until al dente. Drain and finish with some olive oil.
Bake the tiger shrimp in a pan with olive oil and crushed garlic. Season with salt, pepper and sweet spices. When they are cooked, garnish with chopped parsley.
Serve the tagliatelle with tiger prawns and sauce.
Add the cream. Reduce until you got a thick sauce, thicken with a few cubes of cold butter, season to taste with salt and pepper.
Cook the tagliatelle in boiling salted water until al dente. Drain and finish with some olive oil.
Bake the tiger shrimp in a pan with olive oil and crushed garlic. Season with salt, pepper and sweet spices. When they are cooked, garnish with chopped parsley.
Serve the tagliatelle with tiger prawns and sauce.
