Tagliatelle with mushrooms
Products
Tagliatelle - 250 grams
Fresh forest mushrooms (or champignons) - half a kilo
Cream, 20% fat - 330 milliliters
Onions - 2 heads
Garlic - 2 teeth
Parmesan - 200 grams
Vegetable oil - 3 tablespoons
Butter - 3 tablespoons
Dried basil, parsley, salt and pepper to taste
Preparation
1. Peel the mushrooms, wash, chop finely and fry with onions in vegetable oil.
2. Season the mushrooms with salt, pepper, add peeled and minced garlic, salt and seasonings.
3. Pour cream over the mushrooms, bring to a boil over low heat, stirring occasionally. The cream should thicken slightly.
4. Cook the tagliatelle, put it in a colander, put the pasta on a plate.
5. Top or next to put mushrooms in a creamy sauce.
To taste, you can add peeled defrosted shrimp to the mushroom pan (10 minutes before the end of cooking) or boiled chicken (10 minutes before the end of cooking).
Tagliatelle with shrimps
ProductsTagliatelle - 250 grams
Shrimp - 500 grams
Parmesan cheese - 50 grams
Tomato - 1 large
Cream 20% - half a glass
Garlic - 3 prongs
Fresh basil - a few twigs
Olive oil - 3 tablespoons
Salt and pepper to taste
Preparation
1. Pour 1 liter of water into a saucepan, bring to a boil.
2. When the water boils, add 1 teaspoon of oil.
3. Put tagliatelle in water, cook for 5 minutes, drain in a colander.
4. Boil shrimp, cool slightly and peel off shells.
5. Peel the garlic from the film, cut into petals.
6. Preheat a skillet over medium heat, add 2.5 tablespoons, add garlic and fry for 2 minutes.
7. Remove the garlic from the pan, add the shrimps.
8. Wash the tomato, pour over with boiling water, peel and chop finely.
9. Add basil, black pepper and salt to the frying pan, fry for 2 minutes.
10. Add the tomato to the pan and fry for 1 minute.
11. Pour the cream into a frying pan, put the pasta and stir, turn off the heat and insist the tagliatelle with shrimp for 2 minutes under the lid.
12. Grate the Parmesan cheese.
Serve the shrimp tagliatelle, sprinkled with grated Parmesan cheese.