Tagliatelle Amalfitane with Shrimp and Gorgonzola

On the table in 30mins

Serves 4


  • 250g Tagliatelle Amalfitane by Pasta di Aldo
  • 300g clean shrimp
  • 100g cooking cream
  • 30g Gorgonzola cheese
  • 4tsp. extra virgin olive oil
  • 1 handful chives
  • Dry martini to taste
  • Salt to taste 


  1. Heat the oil in a pan, fry the shrimps and as soon as they start to brown, add the Dry Martini.
  2. Once the alcohol has evaporated, add the cooking cream and Gorgonzola then stir to make it melt.
  3. Season with salt - be careful not to overdo, given the strong flavour of Gorgonzola.
  4. Boil the Tagliatelle Amalfitane for 5 minutes, drain the pasta and pour it into the sauce then toss in a pan until blended.
  5. Before serving, place a pinch of chopped chives on the plate.

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