Tagliatelle with prawns in saffron sauce

Name: Tagliatelle with prawns in saffron sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 12–16 raw shrimps (approx. 20 g each; without shell and head; fresh or frozen); 2 Shallots; 3 TABLESPOONS Oil; 1⁄4 l + 4 tablespoons white wine; 6 TABLESPOONS Noilly Prat (French wine aperitif; or see tip); 250 g Whipped cream; 1 little box Saffron threads; 400 g Tagliatelle; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 125 g Mozzarella; 3-4 Stem(s) Basil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

12–16 raw shrimps (approx. 20 g each; without shell and head; fresh or frozen)
2 Shallots
3 TABLESPOONS Oil
1⁄4 l + 4 tablespoons white wine
6 TABLESPOONS Noilly Prat (French wine aperitif; or see tip)
250 g Whipped cream
1 little box Saffron threads
400 g Tagliatelle
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
125 g Mozzarella
3-4 Stem(s) Basil

Directions

1
Defrost the prawns if necessary. Peel and finely dice the shallots. Heat 1 tablespoon of oil in a wide saucepan. Sauté the shallots in it. 1⁄4 l wine, bring to the boil and reduce by half. Add Noilly Prat and cream, bring to the boil, reduce by half again. Stir in saffron
2
Meanwhile cook the pasta in 4-5 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Pluck or cut the mozzarella into pieces. Wash basil, shake dry, pluck off leaves, cut into strips
3
Rinse the prawns, dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the prawns for 2-3 minutes, turning them over. Season with salt and pepper. Remove. Add 4 tbsp. wine to the roast and stir into the saffron sauce. Season the sauce with salt, pepper and 1 pinch of sugar
4
Drain the pasta. Mix with the saffron sauce and prawns. Sprinkle with mozzarella and basil