Ingrédients
- 350 g Spinach and plain Tagliatelle pasta
- 50 g of melted butter
- 1/2 oignon coupé en désonion cut into cubes
- 4 teaspoon minced garlic
- 40 small peeled shrimps
- 25 cl of lightened liquid cream
- Ground black pepper
- 30 g grated Parmesan cheese
- 4 sprigs of fresh parsley
Instructions
- Cook the pasta in a large saucepan, al dente and drain it.
- While the pasta is cooking, melt the butter in a large pan. Sauté the onion and garlic over medium heat until tender. Add shrimp and sauté on high temperature for 1 minute, stirring constantly. Stir in the liquid cream. Cook, stirring constantly, until the sauce thickens.
- Put the pasta in a serving dish and pour over the shrimp sauce. Sprinkle with pepper and parmesan cheese. Decorate with parsley.
