Sastojci:
300 g of green spinach or asparagus tagliatelle
250 g of frozen gambers (it is ideal to defrost them so that the excess water comes out, and then
dry with a paper towel)
100-150 g of smoked salmon
250 ml of sweet cream (unsweetened whipping cream; I personally do not use cooking cream)
2-3 tablespoons of olive oil
4 cloves of garlic, chopped
Dill, chives, rosemary, parsley... as desired (I used dried dill and chives)
1 tablespoon of lemon juice
150 ml of white wine
Priprema
Heat the olive oil in a wide pan, then simmer the prawns, garlic and herbs on low heat for 2 minutes. Pour in the wine and let the alcohol evaporate a little, then add the sweet cream. When this part of the sauce boils, it is ready.
Heat the olive oil in a wide pan and sauté the prawns, garlic and herbs on low heat for 2 minutes. Pour in the wine, let the alcohol evaporate a little, then add the sweet cream. When this part of the sauce boils, it is ready. Cook the Tagliatelle al dente, you want it to finish in the sauce, so cook theTagliatelle for only about 6-7 minutes and then cook them in the sauce with the help of the water in which the pasta was cooked. That same starchy water will further thicken the sauce by cooking.
Before adding the pasta to the sauce, add the smoked salmon, a little lemon juice, salt and pepper and mix everything. You cook everything together on low heat for a minute or two until everything is nicely combined and thickened.
Posluživanje
O autoru recepta
Hungry Anja
Anja Maršić, poznata kao @hungry_anja, strastvena je ljubiteljica hrane i kulinarstva koja na svom profilu dijeli kreativne i ukusne recepte za svaki dan. Njezin pristup kuhanju je jednostavan, ali vmaštovit, savršen za sve koji žele uživati u domaćim jelima i novim okusima. Pratite je za inspiraciju u kuhinji i recepte koji će zadovoljiti svačije nepce!
