🍽️ Saffron Tagliatelle with Shrimp in White Wine Tomato Sauce and Grated Parmesan

Name: Saffron Tagliatelle with Shrimp in White Wine Tomato Sauce and Grated Parmesan
Total time: 30 min
Yield: 4 servings
Ingredients: Shrimp easy peel 600 g; Band noodles, Saffron 500 g; Onions, yellow 2 pcs.; Garlic cloves 4 pcs.; Rosemary, fresh 10 g; Thyme, fresh 10 g; Vine tomatoes 10 pcs.; Olive oil 6 tbsp; White wine, dry 200 ml; Olives, black 100 g; Salt pinch; Pepper, black ground pinch; Sugar 1 tsp; Basil, fresh 60 g; Parmesan, grated 4 tbsp

550 kcal · 30 min · 4 servings

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Ingredients

Shrimp easy peel 600 g
Band noodles, Saffron 500 g
Onions, yellow 2 pcs.
Garlic cloves 4 pcs.
Rosemary, fresh 10 g
Thyme, fresh 10 g
Vine tomatoes 10 pcs.
Olive oil 6 tbsp
White wine, dry 200 ml
Olives, black 100 g
Salt pinch
Pepper, black ground pinch
Sugar 1 tsp
Basil, fresh 60 g
Parmesan, grated 4 tbsp

Instructions

1. Ideally, thaw the shrimp overnight in the refrigerator.
2. Bring about 5 liters of salted water to a boil in a large pot.
3. Cook the saffron tagliatelle in it for about 6 minutes until al dente (firm to the bite).
4. Drain the pasta in a colander.
5. Save one cup of the pasta cooking water for later.
6. Rinse the shrimp thoroughly and pat them dry.
7. Peel the shrimp.
8. Halve the onions and peel them.
9. Cut the onions into fine cubes.
10. Peel the garlic.
11. Mince the garlic finely.
12. Wash the rosemary and thyme.
13. Shake the herbs dry.
14. Remove the rosemary needles and thyme leaves from the stems.
15. Finely chop the herbs.
16. Wash the tomatoes.
17. Remove the hard core from the tomatoes.
18. Dice the tomatoes coarsely.
19. Heat some olive oil in a pot over medium heat.
20. Sauté the onions and garlic in it for about 3 minutes until translucent.
21. Add the chopped herbs and the shrimp to the pot.
22. Fry everything for another 4 minutes.
23. Deglaze the mixture with white wine.
24. Let the sauce boil for about 1 minute.
25. Add the diced tomatoes and the reserved pasta cooking water.
26. Let the sauce simmer for about 7 minutes.
27. Add the olives to the pot.
28. Season the sauce with salt, pepper, and sugar.
29. Cook the sauce for another approx. 2 minutes.
30. Wash the basil.
31. Pluck the basil leaves from the stems.
32. Finely chop the basil.
33. Adjust the sauce seasoning with salt and pepper.
34. Mix the saffron tagliatelle with 3/4 of the chopped basil in the sauce.
35. Plate the pasta.
36. Sprinkle the pasta with the remaining basil.
37. Sprinkle the pasta with grated Parmesan.
38. Serve the dish.

Nutrition per serving

kcal: 550
Protein: 28 g · Fett/Fat: 18 g · Carbs: 67 g