Tagliatelle with Shrimp and Mushrooms

Summary

Ingredients

• 500 g ribbon pasta or taliatelle
• 1 tablespoon oil (olive oil)
• 1 small onion (s)
• 5 mushrooms (stone mushrooms)
• 2 cl cognac
• 100 ml wine, white, dry
• 1 clove garlic
• 1 teaspoon pepper
• 1 teaspoon vegetable stock
• 1 pinch nutmeg
• 1 bunch parsley
• 1 pinch (s) salt
• 200 ml tomato (s), strained, (or 50 g tomato paste)
• 1 cup cream
• 100 g crabs, cooked

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Instructions

1. Cook the spaghetti or tagliatelle al dente.
2. Brush the mushrooms, cut into fine slices and finely chop the onion, garlic and parsley. Steam the onions in olive oil, add the mushroom slices and season with salt, pepper and fry briefly.
3. Deglaze with the cognac and then top up with white wine. Add the garlic, broth, nutmeg and 1/2 parsley and bring to the boil briefly. Mix in the tomatoes and cream and simmer on a low heat while stirring for about 5 minutes.
4. Then add the crabs and briefly heat them in the sauce (do not boil so that they do not become hard!). Put the pasta in the pan and heat on a low heat for another 5 minutes until serving. Mix the pasta with the sauce well.
5. Arrange on plates and garnish with the rest of the parsley.
6. Good Appetite.