Tagliatelle With Argentine Shrimp, Cream Cheese, Basil And Garlic



PREPARE

1 pack Pescanova Argentine shrimps

200g tagliatelle, al dente

120g double cream

1 tbsp cream cheese

1 tbsp finocchio, finely chopped

1 tbsp spring onion, finely chopped

1 garlic clove

1 tsp lime zest

2 tbsp fresh basil leaves

olive oil

cognac

salt

pepper
- For the shrimps We clean the shrimps, keeping the head and tail.
- For the sauce In a skillet with olive oil, we sauté the shrimps with the finocchio, garlic, onion and flambé with the cognac. We remove the shrimps and add the whipping cream, pasta, basil, spring onion, salt, pepper and cream cheese. Once the sauce comes together, we serve the pasta topped with the shrimps.
THE FRESHNESS OF THE SEA ON YOUR PLATE
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