Taglierini with a simple sweet tomato sauce & shrimps

Taglierini with tomato sauce and shrimps

Serves 4

  • 8 plum tomatoes

  • sea salt

  • freshly ground black pepper

  • extra virgin olive oil

  • 300 g small peeled prawns or shrimps, from sustainable sources, ask your fishmonger

  • 1 clove garlic, peeled and finely chopped

  • zest and juice of 1 lemon

  • 2 shots Vecchia Romana or Cognac

  • 142 ml single cream

  • 400 g fresh or dried taglierini

  • 1 large handful fresh parsley, roughly chopped

Blanch and skin the tomatoes, then halve them and chop into small pieces.



Put a pan of salted water on to heat for the pasta. Put a couple of lugs of olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes. Add the booze and allow to flame if you like. (The flame should go out after about 30 seconds, so don't worry!) Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat. Season the sauce carefully with salt, pepper and the lemon juice.



Put the pasta into the boiling water — fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions. If your sauce has cooled down then reheat it now. When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked. Check the seasoning, then divide on to your serving plates with the sauce on top. Serve straight away, telling your guests to stir the pasta up in their bowls every so often to keep the pasta moist.



Try this: Crumble over a little ricotta or feta cheese – just a little bit – both of these cheeses have a nice texture, go really well with prawns and make it look great.



And this: A handful of spinach added at the end gives a nice vibe — the heat will wilt it into the sauce.



Or this: You can use tinned tomatoes for this dish but you won't get the freshness or lightness that you get from fresh tomatoes.

Nutritional Information

Taglierini with a simple sweet tomato sauce & shrimps

Creamy seafood pasta with fresh herbs

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0 foodies cooked this
This lovely combo of sweet tomato, cream and prawns works a treat with tagliatelle pasta too
Serves 4
30m
Super easy
Method

Taglierini is a similar shape to fettuccine or egg noodles and lends itself well to creamy, buttery or light tomato-based sauces and especially little seafood numbers like this one. Feel free to use tagliatelle as well.

Blanch and skin the tomatoes, then halve them and chop into small pieces.

Put a pan of salted water on to heat for the pasta. Put a couple of lugs of olive oil in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes. Add the booze and allow to flame if you like. (The flame should go out after about 30 seconds, so don't worry!) Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat. Season the sauce carefully with salt, pepper and the lemon juice.

Put the pasta into the boiling water — fresh will need only 3 minutes and dried will need to be cooked according to the packet instructions. If your sauce has cooled down then reheat it now. When the pasta is cooked, drain it in a colander and then toss with the parsley in the pan in which it was cooked. Check the seasoning, then divide on to your serving plates with the sauce on top. Serve straight away, telling your guests to stir the pasta up in their bowls every so often to keep the pasta moist.

Try this: Crumble over a little ricotta or feta cheese – just a little bit – both of these cheeses have a nice texture, go really well with prawns and make it look great.

And this: A handful of spinach added at the end gives a nice vibe — the heat will wilt it into the sauce.

Or this: You can use tinned tomatoes for this dish but you won't get the freshness or lightness that you get from fresh tomatoes.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 540
    27%
  • Carbs 57.4g
    22%
  • Sugar 7.8g 9%
  • Fat 20.5g 29%
  • Saturates 6.2g 31%
  • Protein 26.7g 59%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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