Shrimps tagliatelles and zucchinis julienne

Author: 5/15
Tagliatelles aux crevettes et julienne de courgettes
Preparation 25
Baking 10
Portions 4
Freezing No


  • 340 gr of tagliatelle
  • 30 ml (2 tablespoons) of butter
  • 1 package of 250 gr (3 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
LeeksFind our bag in yourlocal grocery store

This week's specials


  • 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.

Chef's notes