@raheem_khaled7: SHRIMP TAGLIATELLE 🍤🍝 Homemade tagliatelle coated in a silky shrimp bisque sauce, finished with buttery garlic, tender shrimp, Parmesan and parsley. 🍝 PASTA • 300g 00 flour • 100g fine semolina • 4 eggs 🍤 SHRIMP BISQUE • Shrimp shells • Tomato • Onion • Carrot • Tomato paste • A handful of rice • Ice • Water 🍤 SAUCE • Shrimp • Salt & black pepper • Butter • Garlic • 250ml cream • 250ml shrimp bisque • Parmesan • Fresh parsley METHOD 1. Sauté the shrimp shells with the aromatics and tomato paste. Add ice and enough water to cover, then simmer gently for 1 hour. 2. Add a handful of rice for a thicker, silkier bisque. Blend until smooth, then strain. 3. Combine the 00 flour, semolina and eggs to make the pasta dough. Knead until smooth, then rest. 4. Roll the dough into thin sheets and cut into tagliatelle. 5. Season the shrimp with salt and pepper. Sauté for 1 minute on each side, then remove from the pan. 6. In the same pan, add butter and garlic and sauté briefly. Add the cream, then the shrimp bisque and Parmesan. 7. Boil the fresh tagliatelle for about 2 minutes, then transfer directly into the sauce. 8. Toss until the pasta is well coated and the sauce is glossy, adding pasta water if needed. 9. Add the shrimp back in and finish with more Parmesan and fresh parsley.

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Saturday 12 September 2026 10:05:15 GMT