Shrimps tagliatelles and zucchinis julienne recipe 4672 c38815e2-bbff-481f-9fb4-52ef0821f71a /media/mjufifre/tagliatelles-crevettes-julienne-courgettes-1200-x-1200.jpg 5 ingredients 15 minutes 5 ingredients 15 minutes 8/8/2019 2:45:28 p.m. 0 0 35 4 Plats principaux Weekday recipes Pastas Leeks
Shrimps tagliatelles and zucchinis julienne

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.

Shrimps tagliatelles and zucchinis julienne

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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