COSTANTINO VEGLIANTI
Author

Pasta with tiger shrimp and strawberries

Serves 1

  • 40 g Parmesan
  • 60 g tagliolini
  • 100 g tiger shrimp or shrimp
  • 120 g strawberries
  • 100 ml whipping cream
  • 1 shallot
  • 40 ml olive oil
  • 40 ml dry white wine
  • ½ tsp chocolate flavoured icing sugar
  • ½ tsp dark cocoa
  • Peppermint leaves
  • Salt
  • Pepper
Boil the pasta in salted water. Fry the onion lightly in olive oil, add the dry white wine, heat and reduce. Then add the whipping cream and heat for a little while. Add the chopped tiger shrimp or small shrimp that has been shelled, chopped strawberries and a few peppermint leaves. Add the boiled pasta and stir lightly to mix it with the sauce. Season with some pepper.
Place the pasta in a crisp Parmesan nest. Garnish with a few slices of strawberry and sprinkle with dark cocoa and chocolate-flavoured icing sugar.
Preparing crisp Parmesan nests: Spread 40 g of finely grated Parmesan on a baking parchment in a circular shape and place it in a microwave oven for 1 minute. When the cheese has been heated, cover it quickly with a glass or a glass bowl and shape the cheese into a nest of suitable shape.