Shrimps tagliatelles and zucchinis julienne
25
10
4
No
Ingredients
- 340 gr of tagliatelle
- 30 ml (2 tablespoons) of butter
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 250 ml (1 cup) of milk
- 80 ml (1/3 cup) of 5% dairy cooking mix
- 30 ml (2 tablespoons) of old style mustard
- Salt and pepper up to taste
- 15 ml (1 tablespoon) of olive oil
- 25 medium size shrimps (31/40 caliber) raw and shell removed
- 10 ml (2 teaspoons) of chopped garlic
- 2 zucchinis sliced into julienne
Preparation
Side-by-side mode
- In a casserole filled with salted boiling water, cook pastas al dente. Drain.
- While cooking pastas, prepare the sauce. In casserole, heat butter at medium-low heat. Add leeks and cook for 6 to 8 minutes, until tenders.
- Add milk, dairy cooking mix and mustard.
- Season and bring to a boil at medium heat.
- Transfer the preparation in a mixer and mix until obtaining a smooth sauce.
- Set back sauce in the casserole and add pastas. Set at low heat.
- In a pan, heat oil at medium heat. Fry shrimps 2 minutes. Add garlic and stir. Set shrimps in a plate.
- In the same pan, cook zucchinis 2 minutes. Season.
- Divide pastas into bowls warmed up beforehand with hot water. Garnish each portions with zucchinis and shrimps.
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