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Tagliatelle ai Gamberi

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500g Shrimps or Prawns, cooked and peeled
2 Sliced Onions
2 tablespoons Tomato Puree
100ml Milk/Cream (or half milk and half cream)
30g unsalted Butter
500g Tagliatelle all’uovo
2 tablespoons Parsley, chopped
3 tablespoons Brandy
2 tablespoons Flour
Salt and Pepper
N.B. Items in bold are available at all MF outlets.
In a pan, melt butter and fry onion for five minutes on a very low heat.
Add tomato puree and shrimps and toss till shrimps are coloured. Add the brandy.
Mix flour in with milk and pour over sauce. Add salt and pepper to taste and cook for two minutes.
Remove from heat and keep warm.
Cook pasta ‘al dente’.
Sieve and transfer pasta to shrimp mixture. Add parsley and mix well, stirring on a low fire.
You can serve immediately or, alternatively, transfer pasta onto a piece of aluminium foil rolled in a cartoccio shape and put in the oven for a few minutes.
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