Tagliatelle Amalfitane with Shrimp and Gorgonzola
On the table in 30mins
Serves 4
Ingredients
- 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
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 then stir to make it melt.
- Season with salt - be careful not to overdo, given the strong flavour of Gorgonzola.
- Boil the Tagliatelle Amalfitane for 5 minutes, drain the pasta and pour it into the sauce then toss in a pan until blended.
- Before serving, place a pinch of chopped chives on the plate.
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