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Fettuccine with lemon with shrimp and tomato confit

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Fettuccine with lemon with shrimp and tomato confit

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

30 min(s)

Porções

4 servings

Raquel Novais

@chefraquelnovais
  • Ingredients
  • Recipe
  • Fettuccine400 g
  • Fresh cream500 ml
  • Clean fresh shrimp400 g
  • Freshly grated Parmesan250 g
  • Dill2 tablespoon
  • Olive oil4 tablespoon
  • Sweetgrape Tomato250 g
  • Baru Chestnut60 g
  • Sicilian lemon2 unit(s)
  • Salt and Black Pepper to taste
  1. Place the tomato with a drizzle of olive oil, salt and black pepper in a small pan over abysmal fire and let it cook for 20 min. Reserve
  2. In a skillet, brown the Bari nuts over low heat for 15 minutes, stirring constantly. Reserve
  3. Boil 4l of water to cook the pasta with 1/2 tbsp of salt. Add the pasta and let it cook for the time indicated on the package.
  4. Season the shrimp with salt and pepper to taste and season with the juice and zest of half a lemon. In a very hot skillet, brown the prawns with a drizzle of olive oil. Reserve.
  5. Heat the bowl where you are going to serve the dough. Heat the cream in the microwave for 2 minutes. Place in the bowl along with the grated cheese, chopped dill and salt and pepper to taste. Add the olive oil, lemon juice and zest of a Sicilian lemon. Add the pasta still hot from cooking, mix well to melt the cheese and add the tomato confit, the baru nut and the shrimp.
  6. Tip: leave some tomato confit, chestnut and shrimp to randomly place on top to finish the dish.

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