tagliatelle with parmesan, shrimps with garlic, chorizo and popcorn
Cheese, Risotto, Pasta and Rice, Fish, Seafood & Shellfish
Easy and tasty recipe. A nice twist to the traditionnal Carbonara recipe.
IngredientsRecipe for 4
- Salt and pepper
- Olive oil
Preparation time: 30 min
Over low heat, melt the butter. Separate the foam from the bottom clarified butter layer.
Dice the chorizo in little cubes.
Finely chop the chive and remove the leaves from the bunch of parsley.
Grate the parmesan cheese, and separate egg white from yolk.
- Cooking the pasta
In boiling salted water, cook the pasta al dente.
Keep 1 cup (250 ml) of cooking water aside. Drain the pasta and put back in the pot.
Before serving, bring the cup of water to a boil, pour on the pasta, add the cheese, the egg yolks, a spoon of butter and season to taste.
In a warm pan with oil ans a spoon of butter, cook the shrimps for 1 minute on each side. Season to taste.
Make sure your clarified butter is still warm, add the garlic and infuse the shrimps in it.
Before serving, remove the shrimps and roll them in chive.
- Pop-Corn Chorizo
Cook pop corn as indicated on your bag.
In a hot pan, cook the chorizo for few seconds to get the oil out.
Before serving, mix the pop corn with the oil and the chorizo. Season to taste if needed.
In a soup bowl, put some pasta in the bottom. Add some shrimps, parmesan cheese on top and the pop corn chorizo mix.
Garnish with parsley leaves.
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