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Shrimp with Rigatoni with nantua sauce and parmesan tile
🇧🇷Brazil
•View in original language
(Português)
35 min(s)
2 servings
Jailson Lopes
@jailsonlopes_13- Ingredients
- Recipe
- Rigatoni grano duro150 g
- Shrimp fillet (small)100 g
- Milk250 ml
- Wheat flour25 g
- Butter25 g
- Sour cream100 ml
- Fresh Parmesan100 g
- Shrimp 45g or extra large6 unit(s)
- Nutmeg to taste
- Black Pepper to taste
- Salt to taste
- Clean the shrimp (xg) season with salt, black pepper and reserve. In a saucepan add 1,500l of water and bring to a boil. After boiling, add salt and Rigatoni pasta and let it cook until al dente. In the blender add the 100ml of cream and the 100g of the shrimp fillet (P), beat until you get a paste consistency, in another pan make a ruox blanc with the butter, the wheat and the milk, add the paste obtained from the shrimp and the cream and let it cook on low heat, after reaching the desired sauce consistency, add the Rigatoni pasta and season with nutmeg, salt and black pepper to taste.
- Grill the prawns (xg) in the skillet with a drizzle of olive oil
- Grate the Parmesan in a heated non-stick frying pan, spreading it across the surface and let it brown slightly, turn off the heat and let it cool, cut into triangle-like shapes and decorate your plate.
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