280 g of cleaned iron shrimp
800 g of pink shrimp with shells and heads
4 tablespoons of extra virgin olive oil (60 ml)
2 cloves of minced garlic
1 1/4 cups of fresh heavy cream (300 ml)
200 g of fine fresh tagliolini
200 g of young radicchio
White peppercorns and salt to taste
280 g of cleaned iron shrimp
800 g of pink shrimp with shells and heads
4 tablespoons of extra virgin olive oil (60 ml)
2 cloves of minced garlic
1 1/4 cups of fresh heavy cream (300 ml)
200 g of fine fresh tagliolini
200 g of young radicchio
White peppercorns and salt to taste
1
Season the shrimp with salt and pepper
2
Pan-fry the large ones in olive oil. Reserve
3
In the same pan, caramelize the garlic
4
Add the small shrimp and heavy cream, reducing slightly
5
Cook the pasta in boiling water with salt for one minute
6
Combine all ingredients, seasoning with salt and pepper
7
Decorate with radicchio and large shrimp.
