Tagliatelle with shrimp and creamy mushroom sauce
A delicious recipe for shrimp tagliatelle, served with a creamy mushroom sauce and a touch of pesto. Easy to prepare, this tasty and comforting dish is ideal for a quick and tasty dinner.
SERVING:2
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INGREDIENTS
- 250 g tagliatelle
- 1 large onion
- 2 garlic cloves
- 200 g mushrooms
- 25 large shrimp
- 1 heaping tablespoon pesto
- 2 tablespoons olive oil
- 2 teaspoons sesame oil optional
- 1 teaspoon oyster sauce optional
- Salt and pepper
- 200 ml heavy cream
- 50 g Parmesan cheese
PREPARATION
Prepare the shrimp and mushroom sauce
- Wash the mushrooms, drain them well, then slice them.
- Finely chop the onion and garlic.
- Sauté the onion and garlic in a pan with the olive oil.
- Add the mushrooms once the onion becomes translucent.
- Cook over medium heat until the mushrooms are almost tender.
- Add a little water if the sauce looks too thick.
- Add the shrimp and cook for about 10 minutes.
- Add the sesame oil and oyster sauce, then season with salt and pepper to taste.
- Add the cream just before serving and once the tagliatelle are cooked. Let it simmer for a few minutes until the sauce thickens.
- Add the pesto and mix well.
Cooking Tagliatelle
- Cook the tagliatelle in a large pot of boiling salted water, following the package instructions.
- Drain the pasta, then add it directly to the pan with the sauce. Gently toss to coat the pasta evenly, then divide between two plates.
- It’s also possible to plate the tagliatelle directly and spoon the creamy mushroom and shrimp sauce over the top.
- Sprinkle with grated Parmesan, add a teaspoon of pesto, and garnish with a fresh basil leaf.
- This recipe is perfect for a quick and flavorful weeknight dinner.