Tagliatelle with shrimps
- 500 g Tagliatelle
- 1000 g shrimp (frozen or fresh)
- 30 g butter
- 3 tablespoons white wine
- 2 tablespoons parmensan
- approx. 250g fennel (a fennel bulb)
- 2 -3 chili peppers
Cook the tagliatelle al dente according to the information on the packaging.
Chop the fennel roughly. Set the fennel green aside. Crush the chili peppers. If you like it a little bit, remove the seeds beforehand.
Put the butter in a pan and melt on a low heat. Add the fennel and cook it glassy, then add the wine, parmesan and chili peppers and let everything simmer for about five minutes (stirring occasionally). Season with salt. Raise the temperature and add the cleaned and peeled shrimp. Let everything cook together for so long until the shrimp turn pink (about 4 minutes). Drain the tagliatelle and put it on preheated plates. Then pour the shrimp sauce over it and garnish the plates with the fennel green. If you want, you can add a dash of lemon over the shrimp.