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- Tagliatelle con Porri e
Salsa di Gamberetti
- (Tagliatelle
with Leeks and Shrimp Sauce)
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- Ingredients:
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1 lb. fresh tagliatelle pasta
1 lb. medium size shelled shrimp
2 large leeks
2 tbsp. coarse salt
4 tbsp. extra virgin olive oil
1 tbsp. chopped onion
1 tbsp. butter
1 cup chicken stock
Salt and freshly ground pepper
3/4 cup of grated Pecorino Romano cheese
Directions:
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- Heat 2 tbsp of olive oil in a pan, toss in
the shrimp and quickly brown for about 2-3 minutes. Set aside.
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- Clean the leeks discarding the top green
part. Slice and rinse repeatedly in cold water to eliminate
any trace of dirt. Drain well.
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- Heat the remaining olive oil in another pan,
add the leeks and stir them over moderate heat until they
become soft.
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- Add the chopped onion and keep on stirring
for another 5 minutes. Then add the butter and the chicken
stock. Three minutes later add the shrimp and cook
for a few more minutes.
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- Add salt and freshly ground pepper to taste.
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- Cook the fresh tagliatelle in salted boiling
water. Stir with a wooden spoon. Because the tagliatelle are
fresh, they will be cooked by the time the water returns to a
boil (about 2 minutes).
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- Drain, place in a pre-heated platter or
bowl, toss in the leek and shrimp sauce with some of the
cheese.
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- Serve, bringing the rest of the Pecorino Romano cheese
to the table in a separate bowl. Serves 4.
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- That's it!
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