Shrimp Tagliatelle

Our Sofi award winning Parmesan and Artichoke Dip also makes a fantastic light, satisfying and full of flavor pasta.

Yields1 Serving
ALL YOU NEED
 Contents of our Parmesan Artichoke Dip pouch 30 ml (2 tbsp) olive oil
 1 French shallot minced
 20 Large shrimps, uncooked, peeled
 1 Carton of Cherry or Grape Tomatoes (250g)
 60 ml (1/4 cup) white wine or stock
 250 ml (1 cup) 15% cream
 250 g (8.8 oz) cooked tagliatelle
ALL YOU DO
1

Heat olive oil, cook shallot for 3 minutes and add shrimp.

2

Cook 1 minute on each side.

3

Add tomatoes and our award winning dip and cook 2 minutes.

4

Deglaze with white wine.

5

Let half the liquid evaporate and then add the cream.

6

Mix well, slightly crushing the tomatoes to extract some juice.

7

Cook for few more minutes.

8

Pour over the cooked pasta & serve.

Category

Ingredients

ALL YOU NEED
 Contents of our Parmesan Artichoke Dip pouch 30 ml (2 tbsp) olive oil
 1 French shallot minced
 20 Large shrimps, uncooked, peeled
 1 Carton of Cherry or Grape Tomatoes (250g)
 60 ml (1/4 cup) white wine or stock
 250 ml (1 cup) 15% cream
 250 g (8.8 oz) cooked tagliatelle

Directions

ALL YOU DO
1

Heat olive oil, cook shallot for 3 minutes and add shrimp.

2

Cook 1 minute on each side.

3

Add tomatoes and our award winning dip and cook 2 minutes.

4

Deglaze with white wine.

5

Let half the liquid evaporate and then add the cream.

6

Mix well, slightly crushing the tomatoes to extract some juice.

7

Cook for few more minutes.

8

Pour over the cooked pasta & serve.

Notes

Shrimp Tagliatelle
IngredientsDirections

1 thoughts on “Shrimp Tagliatelle”

  1. Judy Jones says:

    I have tried this recipe, only in addition to following the above instructions, I added fresh spinach and canned artichokes. It was absolutely delicious!!!

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