Talharim with Shrimp
Ingredients
- 300g Medium Talharim with Eggs Germani
- 400g of clean shrimp (without the skin and without syrup)
- 1 medium onion chopped
- 3 chopped garlic cloves
- 350ml of fresh cream
- 1 cup fine grated parmesan
- 2 tablespoons of butter
- 50ml of white wine
- Salt, ground black pepper and paprika to taste
- Nutmeg
- Chopped parsley
- Thyme
Preparation Mode
1. Place a pot of water to boil and add salt to taste, when it starts to bubble, add the Medium Talharim with Eggs Germani. Cook until al dente.
2. In a bowl, season the shrimp with salt, ground black pepper and paprika.
3. In a tall, wide skillet, add a little oil and fry the shrimp, approximately 2 minutes on each side. Remove shrimp and set aside.
4. In the same pan, add a little oil and butter. Then fry the onion until it is soft and lightly browned, add the garlic and mix a little more until it is slightly revoked.
5. Add the white wine, stir until you smell the alcohol evaporating. Then add the fresh cream and bring to a boil for about 2 minutes. Add the grated parmesan, also a touch of nutmeg and mix well.
6. Cook the sauce over low heat for about 5 to 10 minutes, until reduced and slightly thicker.
7. Add the pasta, shrimp, more grated parmesan and mix. Let it cook for another 1 or 2 minutes.
8. Remove from pan, serve on a plate and decorate with thyme on top. Enjoy!
Products used:
