Leek Tagliatelle with Shrimps

A great pasta dish for any occasion:

Bring plenty of salted water to a boil.

Meanwhile, remove the giant shrimp or crab tails from the shell if necessary and remove the black intestinal thread. Clean the leeks carefully, cut away the root end and cut into fine rings. Peel the onion or shallot and chop finely.

Put the pasta in the boiling salted water form and cook until al dente.

At the same time heat olive oil and butter. Season the giant prawns or shrimps with salt and pepper and fry them for about two minutes. Keep warm.

Sauté shallot or onion and leek in the drippings. Extinguish with Noilly Prat and white wine and bring to a boil. Add the cream and continue until the sauce thickens slightly. Season with salt and pepper.

Drain the pasta. Add the shrimps or prawns to the sauce, mix well and arrange on plates. Serve immediately.

Shrimp – When it comes to crustaceans, there is often confusion: the scampo (plural shrimp, also langoustine or Norway lobster) is a marine crustacean and is often confused with the king prawn (a type of shrimp), although it belongs to the lobster family and has long claws. Its tail portion yields a tender and delicate meat that rivals even the related lobster.

Shrimp (crab tails) are swimming crabs without claws, which come in thousands of species and sizes.

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