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Fettuccine with lemon with shrimp and tomato confit
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
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
- 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
- In a skillet, brown the Bari nuts over low heat for 15 minutes, stirring constantly. Reserve
- 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.
- 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.
- 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.
- Tip: leave some tomato confit, chestnut and shrimp to randomly place on top to finish the dish.
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