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Parmesan & Artichoke Dip
1 × $4.49
Tagliatelle with Parmesan Artichoke and Shrimp Sautéed in White Wine
Our Sofi award winning Parmesan and Artichoke Dip also makes a fantastic light, satisfying and full of flavor pasta.
ALL YOU NEED
250 ml (1 cup) 15% cream
60 ml (1/4 cup) white wine
20 Large shrimps, uncooked, peeled
1 Carton of Cherry or Grape Tomatoes (250g)
1 1 French shallot minced
250 g (8.8 oz) cooked tagliatelles
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.
CategoryMain Course
Ingredients
ALL YOU NEED
250 ml (1 cup) 15% cream
60 ml (1/4 cup) white wine
20 Large shrimps, uncooked, peeled
1 Carton of Cherry or Grape Tomatoes (250g)
1 1 French shallot minced
250 g (8.8 oz) cooked tagliatelles
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.
I have tried this recipe, only in addition to following the above instructions, I added fresh spinach and canned artichokes. It was absolutely delicious!!!