Tagliatelle with Lemon and Shrimp
Category: Pasta Dishes
Serves: 2
Ingredients
| Ingredient | Quantity |
|---|---|
| Shrimp | 4 |
| Fine salt | To taste |
| Extra virgin olive oil | To taste |
| Butter | 50g |
| Marjoram | To taste |
| Lemon juice | 2 |
| Egg tagliatelle | 250g |
| Lemon zest | To taste |
| Celery | 1 stalk |
| Carrot | 1 |
| Garlic | 2 cloves |
| Brandy | ΒΌ |
Instructions
-
Prepare the Shrimp:
Begin by cleaning the shrimp. Remove the heads and carefully detach the shells from the sides. Extract the intestines and discard them. Repeat this process for all the shrimp, making sure to save the heads for making the bisque. -
Prepare the Bisque Base:
Using scissors, cut off the shrimp’s eyes (they can be bitter). Cut the claws in half with a sharp knife. Next, clean the celery and cut it into small pieces, followed by the carrot. -
Cook the Bisque:
In a pan, pour in some olive oil and add the garlic cloves (with skin on). Once the garlic releases its fragrance, add the chopped celery and carrot. Stir well, letting the vegetables sautΓ© for a couple of minutes. -
Add Shrimp Heads and Claws:
Add the shrimp heads and claws to the pan and mix thoroughly. Let the mixture cook for a few minutes before deglazing with the brandy. Allow the alcohol to evaporate, and then mash the heads and claws with a spoon to release the flavors. Add ice cubes to cover the mixture, then transfer everything into a bowl. Season with salt and drizzle with a little olive oil. -
Prepare the Lemon Sauce:
In a separate pan, melt the butter over medium heat and add the marjoram leaves. Once the butter is melted, pour in the lemon juice. Stir gently and add a ladle of the prepared bisque to the pan. Let the sauce simmer while you prepare the pasta. -
Cook the Tagliatelle:
In a large pot of salted boiling water, cook the tagliatelle for 2 minutes or until al dente. Drain the pasta, reserving a little pasta water. -
Combine Pasta with Sauce:
Transfer the drained pasta into the pan with the lemon and shrimp bisque sauce. Add a drizzle of extra virgin olive oil to enrich the flavor. Finish cooking the pasta in the sauce, ensuring it is evenly coated. -
Serve:
To plate, use tongs to swirl the tagliatelle into neat nests and place them on the plates. Using two teaspoons, form small quenelles of the raw shrimp tartare and arrange three quenelles per plate. Finish by grating fresh lemon zest on top to add a bright and aromatic touch.
Enjoy your flavorful and sophisticated dish of Tagliatelle with Lemon and Shrimp!
