Summary

Ingredients

• 400 g taliatelle
• 250 g salmon, washed and cut into cubes
• 250 g shrimp (s), deveined and washed
• 1 small lemon, the juice from it and some zest
• 1 bunch spring onion (s), cut into fine rings
• 1 glass white wine
• 1 cup cream, reduced fat (Cremafina)
• 2 teaspoons vegetable broth, grained
• 2 teaspoons sugar
• 1 clove garlic, finely chopped
• 2 tablespoon sunflower oil
• 1 tablespoon dill, finely chopped
• 1 tablespoon chilli flakes
• salt and pepper
• Jalapeños, sliced

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Instructions

1. Cook the tagliatelle in salted water al dente according to the instructions on the packet, then drain. Drizzle the salmon and prawns with lemon juice and a little pepper. Fry the spring onions in hot oil in a pan, then add the garlic, lemon zest, prawns and salmon and fry for about 6 - 8 minutes while turning. Deglaze with the white wine and add the cream with the granulated broth. Let it reduce a little (about 5 minutes). Season to taste with pepper, salt, sugar, chilli flakes and dill. Arrange the tagliatelle on plates, then pour the salmon, prawns and sauce over them. Decorate with jalapeño slices.