Linguine with prawns

Linguines et crevettes - sauce Cognac

Linguines et crevettes - sauce Cognac Linguines Collezione Barilla and Shrimp – Cognac Sauce

Today, I wanted to propose, as part of my partnership with Barilla,

a pasta recipe but more festive than usual, something you can prepare when you are entertaining friends or family. I don’t know about you, but I tend to reserve pasta for everyday cooking. And in fact, just add ingredients that are out of the ordinary and voila, they immediately acquire a more chic side.

For this creation, I was inspired by the book Pasta de Barilla and more precisely by a recipe for

all’aragosta linguine (lobster linguine) that I declined with

gambas . It’s absolutely succulent. Linguine, for those who don’t know, is long pasta, a bit like spaghetti but flat.

Linguine

Linguine The recipe for 4 people :

400 g of

pasta , some

linguine

    for me

  • 250 g of tails of gambas peeled and awakened (I took frozen gambas)
  • 1 tablespoon of olive oil

  • 20 g of butter
  • 12 onion

  • 100 ml of

  • Cognac
  • 1 tablespoon of tomato concentrate
  • 150 g of fresh cream
  • 1 pinch of salt

  • 1 pinch of pepper

  • Recipe ingredients
  • Pour 1 tablespoon of oil in a frying pan.

Ingrédients de la recette

Crevettes après cuisson

Add the tomato paste, cream and bring to a boil.

Sauce aux crevettes

Shrimp Sauce

As soon as the pasta is cooked al dente (7 minutes), drain and pour into the pan. Sauté in the sauce for 1 minute to finish cooking, set aside and serve immediately.

Linguine aux gambas, sauce Cognac

Linguine with prawns, Cognac sauce

Really excellent!

Little tips learned at Barilla on the right combinations:

There are as many shapes of pasta as there are ways to cook it. However, some combinations work better than others:

  • Long pasta goes well with pesti and creamy tomato or fish sauces like this one.
  • Short pasta likes rich meat or cheese sauces.
  • As for the egg pasta, it is perfect to accompany cream sauces or vegetable sauces.

Afterwards, these rules are relaxed according to regional specificities and according to everyone’s opinion for more delicacy. Italian cuisine is a cuisine of products, of seasons, of terroir. For example, we use more butter in the North, olive oil in the South and fish in the coastal regions,” explained Marcello Zaccaria, Chef Barilla.

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