Tagliatelle with prawns and mascarpone sauce

Name: Tagliatelle with prawns and mascarpone sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Ribbon noodles (white and green); 7-10 Tbsp Salt; 12 raw shrimps (without head, in shell; approx. 200 g); 1-2 Garlic cloves; 1 untreated lemon; 3 TABLESPOONS Olive oil; 7-10 Tbsp colourful pepper; 250 g young spinach; 1 Onion; 150 ml dry white wine; 375 ml Vegetable broth (instant); 200 g Mascarpone; 1 TABLESPOON sauce thickener

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Ribbon noodles (white and green)
7-10 Tbsp Salt
12 raw shrimps (without head, in shell; approx. 200 g)
1-2 Garlic cloves
1 untreated lemon
3 TABLESPOONS Olive oil
7-10 Tbsp colourful pepper
250 g young spinach
1 Onion
150 ml dry white wine
375 ml Vegetable broth (instant)
200 g Mascarpone
1 TABLESPOON sauce thickener

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. In the meantime peel the shrimps, except for the tail fin, and remove the intestines. Wash shrimps and pat dry. Peel garlic and crush with a knife.
2
Wash the lemon, peel in fine strips. Heat 1 tablespoon of oil in a pan. Sauté garlic in it until transparent, add prawns. Fry for 3 minutes while turning. Season with salt, pepper and lemon peel.
3
Take it out, wipe the pan. Sort the spinach, clean it, wash it, drain it well. Heat 1 tablespoon of oil in the pan. Let the spinach collapse in it. Season with salt and pepper, take out.
4
Peel and finely chop the onion. Heat 1 tablespoon of oil. Sauté diced onion in it. Deglaze with white wine. Let it boil down for 3 minutes at high heat. Add stock, bring to the boil briefly. Stir in mascarpone with a whisk, thicken with sauce thickener.
5
Stir in the spinach. Season to taste with salt and pepper. Fill ribbon noodles into small bowls. Pour mascarpone sauce over them.