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Tagliatelle with Parmesan Artichoke and Shrimp Sautéed in White Wine

Yields1 Serving

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

ALL YOU NEED
 Contents of our Parmesan Artichoke Dip pouch 30 ml (2 tbsp) olive oil
 250 ml (1 cup) 15% cream
 60 ml (1/4 cup) white wine
 20 large shrimps, uncooked, peeled
 2 Italian tomatoes diced
 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.

Nutrition Facts

Serving Size Serves 4