Summary

Ingredients

• 200 g scampi or shrimp, frozen, peeled
• 500 g ribbon noodles
• salt
• 4 tablespoon olive oil, the best
• 2 small onions
• 1 clove garlic
• 1 bunch parsley, smooth
• 1 tablespoon, leveled flour
• 250 ml meat broth, strong
• 1 can mussels, smoked mussels (50g)
• 1 teaspoon tomato puree
• 1 tablespoon soy sauce, dark
• 1 tablespoon lemon juice
• 1 pinch (s) dried tarragon

Print Recipe Pin Recipe

Instructions

1. Thaw the scampi or shrimp and cook the tagliatelle in plenty of salted water with 2 tablespoons of olive oil al dente.
2. Peel and chop the onions, peel the clove of garlic and press through the press. Rinse the parsley, pat dry and do not chop too finely.
3. Heat the rest of the olive oil in a deep pan or large saucepan and let the onions, garlic and parsley become translucent. Dust with the flour and sweat until lightly. Add the meat stock and simmer for about 10 minutes. Stir frequently.
4. Rinse and drain the scamips or shrimp briefly. Add to the sauce together with the mussels and their stock and bring to the boil briefly. Then remove from the heat and season with tomato puree, soy sauce, lemon juice and tarragon, season with a little salt if necessary.
5. Drain the pasta, leave to drain, place in a preheated bowl and mix quickly with the sauce, then serve immediately.
6. In addition, tomato salad served with fresh basil and southern wine is enough.