Summary

Ingredients

• 250 g taliatelle
• 8 large shrimp (s) (Black Tiger) or large scampi
• 2 small tomato (s)
• 1 bunch parsley, fresh smooth
• 4 cloves garlic
• 100 ml cream
• 100 ml olive oil, very good quality
• some parmesan, freshly grated
• salt and pepper
• 1 shot white wine
• 1 tablespoon, heaped crème fraîche

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Instructions

1. Check the Black Tiger shrimp to make sure they are all clean and deveined. Then wash briefly and pat dry. We always leave the bowl on, just because of the releasing taste for the sauce, just like the tail and legs.
2. Cut the tomatoes into 1 - 2 cm cubes. Peel the garlic and chop in to fine slithers. Wash the flat-leaf parsley, pat dry, pluck the leaves and roughly chop.
3. Bring the water to the boil in a saucepan for the pasta. When the water is boiling, put in the pasta, add salt and only cook long enough to bite. They don`t have to be ready until you add the tomatoes to the sauce.
4. Heat the olive oil in a pan. When the oil is hot, add the prawns, fry for about 2 minutes on both sides, after 1 minute add the garlic. Deglaze with a good dash of white wine. Add the cream, bring to the boil again briefly. Now add the tomatoes, then add the crème fraîche and half of the parmesan to thicken and season with salt and pepper.
5. Put the pasta in the sauce and sprinkle the majority (7/8) of the freshly chopped parsley on top and stir everything well. Now put the lid on the pan, switch off the stove and let everything stand for 5 minutes, no more boiling! Season to taste and, if necessary (if the sauce is too thin), stir in a little more Parmesan to thicken.
6. At the table, sprinkle some parmesan and the rest of the parsley on top, serve rustic baguette slices and a small rocket salad.