Tagliatelle con Porri e Salsa di Gamberetti

Discussion in 'Food and nutrition' started by [email protected], Feb 13, 2006.

  1. Tagliatelle con Porri e Salsa di Gamberetti
    Tagliatelle with Leeks and Shrimp Sauce

    1 lb. fresh tagliatelle pasta
    1 lb. medium size shelled shrimp
    2 large leeks
    2 Tbsp. coarse salt
    4 Tbsp. extra virgin olive oil
    1 Tbsp. chopped onion
    1 Tbsp. butter
    1 cup chicken stock
    Salt and freshly ground pepper
    3/4 cup of grated Pecorino Romano cheese

    Heat 2 Tbsp. of olive oil in a pan, toss in the shrimp and quickly brown
    for about 2-3 minutes. Set aside. Clean the leeks discarding the top
    green part. Slice and rinse repeatedly in cold water to eliminate any
    trace of dirt. Drain well. Heat the remaining olive oil in another pan,
    add the leeks and stir them over moderate heat until they become soft.
    Add the chopped onion and keep on stirring for another 5 minutes. Then add
    the butter and the chicken stock. Three minutes later add the shrimp and
    cook for a few more minutes. Add salt and freshly ground pepper to taste.
    Cook the fresh tagliatelle in salted boiling water. Stir with a wooden
    spoon. Because the tagliatelle are fresh, they will be cooked by the time
    the water returns to a boil (about 2 minutes). Drain, place in a
    pre-heated platter or bowl, toss in the leek and shrimp sauce with some of
    the cheese. Serve, bringing the rest of the Pecorino Romano cheese to the
    table in a separate bowl. Serves 4.

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