Tagliatelle Amalfitane with Shrimp and Gorgonzola
On the table in 30mins
Serves 4
Ingredients
- 250g Tagliatelle Amalfitane “La Pasta di Aldo”
- 300g clean shrimp
- 100g cooking cream
- 30g Gorgonzola cheese
- 4tsp extra virgin olive oil
- Handful of chives
- Dry martini to taste
- Salt to taste
Method
- Heat the oil in a pan, fry the shrimps and as soon as they start to brown, add the Dry Martini.
- Once the alcohol has evaporated, add the cooking cream and Gorgonzola stirring to make it melt.
- Season with salt - be careful to not overdo, given the strong flavour of Gorgonzola.
- Boil the Tagliatelle Amalfitane “La Pasta di Aldo” for 5 minutes, drain the pasta and pour it into the sauce, toss in a pan until blended.
- Before serving, place a pinch of chopped chives on the plate.
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