Italian Recipes
TAGLIATELLE CON PORRI E SALSA DI GAMBERETTI

TAGLIATELLE CON PORRI E SALSA DI GAMBERETTI

Tagliatelle with Leeks and Shrimp Sauce

How to make the Tagliatelle with Leeks and Shrimp Sauce:

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 to the table in a separate bowl.

Recipe courtesy of The Italian Trade Commission.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM